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Recipe Name: Apricot Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

500 Gram(s) Apricots, halved and stoned
50 Gram(s) Caster sugar, 2oz
2 Tablespoon(s) Water
568 Double cream, 1 pint
Fresh mint to decorate
Place the apricots in a pan with the sugar and water. Bring to the
boil then poach gently for 10-15 minutes, stirring occasionally, until
soft. Puree the apricots, alternatively chop half for a chunkier
texture. Allow to cool. Whip the cream and fold in the apricots,
transfer to a freezer-proof container. Freeze for 1 hour then beat
again and freeze for a further 2-3 hours or overnight. Remove from
the freezer 30 minutes before serving and decorate with fresh mint
leaves. Delicious served with the poached apricots. Converted by
MC_Buster. NOTES : This delicious easy to make Ice Cream is perfect
with poached apricots. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

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