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Apricot Ice-Cream

10 minutes | 15 minutes | 20 minutes (+ freezing)

No ice-cream maker is needed for this creamy treat. I always make double, as it disappears very quickly. Using coconut cream makes the consistency smooth and rich, and also perfect for those who are lactose intolerant. This is a versatile basic recipe. Substitute the apricots for pureed mango or make an adult version if you are having guests by adding a tablespoon of orange liqueur (Cointreau) before freezing.

  • 200 g dried apricots
  • 1 tablespoon lemon juice
  • 1 cup coconut cream
  • 3 egg yolks
  • ¾ cup caster sugar
  • Serves 4

Cook apricots in a saucepan, covered with water until tender (10–15 minutes). Drain and place in food processor with lemon juice. Mix to pulp.

While the apricots are cooking, heat coconut cream in a small saucepan over medium heat. In a separate bowl beat egg yolks and caster sugar until thick and light in colour, then add to the warm coconut cream and cook, stirring continuously, until it thickens slightly. Do not allow it to boil.

Mix apricot puree and coconut custard and allow to cool. Place in an airtight container in the freezer. When partly frozen (about 5 hours), remove from freezer and place in food processor, mixing until smooth. Then return to freezer until completely frozen.