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Apricot and Amaretto swirl ice-cream
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Prep Time:
325 minutes
Cook Time:
20 minutes
Total Time:
345 minutes
Indulge in a decadent apricot amaretto ice cream dessert.
Ingredients:
  • 500g apricots, halved, stoned
  • 300g caster sugar
  • 21.00 gm lemon juice
  • 60.00 ml Amaretto liqueur
  • 6 egg yolks
  • 600ml milk
  • 4.40 gm vanilla extract
  • 600ml cream
Instructions:
  • In a pan, combine apricots and 100g sugar. Pour enough water to cover the apricots and bring to a boil. Reduce heat and simmer until apricots are tender but still hold their shape. Drain, keeping the syrup, and transfer apricots to a bowl to cool.
  • Blend 1 cup of cooked apricots until smooth in a blender, then gently mix in lemon juice.
  • Reduce the syrup by half over heat, stir in 1 tablespoon of Amaretto, then add the remaining apricots back to the syrup and set aside.
  • Whisk egg yolks and sugar until light and creamy. Heat milk and vanilla in a pan, then slowly pour over the eggs. Cook gently until slightly thickened (be careful not to overcook and curdle the eggs). Remove from heat and set aside the custard.
  • Whisk the cream until it forms stiff peaks, then gently mix it into the custard along with the rest of the Amaretto. Chill in the refrigerator.
  • Transfer the chilled mixture to a shallow freezer-proof tray and freeze for 1-2 hours. Beat in a bowl with an electric beater until smooth. Refreeze the mixture in the tray, repeating 3 times. Alternatively, churn in an ice-cream maker as per the manufacturer's directions. Place one-third of the ice-cream in a terrine dish lined with plastic wrap. Swirl in apricot puree and add more ice-cream on top. Continue layering until the dish is full. Tap the dish twice on the workbench to remove air bubbles. Cover with plastic wrap and freeze until ready to serve with reserved apricots.

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