Find your recipes and restaurants here

Apricot ice cream

Recipe from: 1/2/1996 12:00:00 AM
Ingredients 8
Servings 16


  • 3
  • 4
    egg yolks
  • 190
  • 5
    vanilla essence
  • 45
  • pinch salt
  • 500
    cream, chilled
  • 100
    smooth apricot jam, melted


Spray a 29 x 11 x 7 cm loaf tin with non-stick spray and line with plastic wrap. Blend the eggs, egg yolks, sugar, vanilla essence, brandy and salt in a glass bowl. Place over a saucepan filled halfway with boiling water, ensuring the bowl is not touching the boiling water. Beat the egg mixture until thick and creamy. Remove from the heat and whisk continuously until the mixture has cooled. Whip the cream until stiff and fold in. Spoon half the mixture into the prepared loaf tin. Spoon the apricot jam into piping bag and pipe over the ice cream mixture. Spoon the remaining cream mixture on top, cover and freeze until hard. Unmould, remove the plastic wrap and cut into slices before serving. Makes 16 slices.

Read more on: fruit

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.