Apricot, pine nut and orange flower blossom ice cream recipe

This is also a great way of using my apricot jam, just swap it for the cooked apricots.

400g/14oz apricots, halved and stoned

Juice of ? lemon

Ice cream

500ml/17fl oz whole milk

500ml /17fl oz double cream

1 vanilla pod, split and seeds scraped

10 egg yolks

250g/9oz sugar

2 tbsp orange flower blossom water

3 heaped tbsp pine nuts, toasted

Place the apricots and sugar together in a pan and set over a low heat. When the sugar has dissolved, place a lid on top and turn the heat up to high. Boil for 15-20 minutes until the fruit has broken down. Squeeze in the lemon. Leave to cool, then pass through a sieve and discard the skins.

To make the ice cream, place a large saucepan over a medium heat and warm the milk, cream, vanilla seeds and the whole pod together until just about to boil.

Meanwhile, whisk the egg yolks with the sugar in a large bowl and slowly pour over the hot-milk mixture, whisking constantly.

Pour the egg and milk mixture through a sieve into the saucepan and cook slowly, stirring until it is thick enough to coat the back of a spoon. Stir in the orange flower blossom.

Leave to cool, then transfer to an ice-cream machine and churn until frozen. Stir the apricot puree and toasted pine nuts through the ice cream just before you serve it.

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