Apricot Ice-cream

Wash and pit the apricots, then blend or puree them until smooth. Pass the puree through a fine sieve to remove any remaining skin or fibrous pieces.

In a heatproof bowl, whisk the egg yolks together with sugar until the mixture becomes pale and thick. This forms the base of your custard.

Gently heat the apricot puree in a saucepan over medium-low heat until just warm, then slowly pour it into the egg yolk mixture while whisking continuously to temper the eggs.

Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not allow it to boil.

Remove the custard from heat and allow it to cool completely to room temperature, then refrigerate until thoroughly chilled.

Whip the cream to soft peaks in a chilled bowl, then gently fold it into the cooled apricot custard in two or three additions to preserve the airy texture.

Pour the mixture into a freezer-safe container, cover tightly, and freeze. Stir or churn the mixture every 30 minutes for the first two hours to prevent large ice crystals from forming.

Once the ice cream has set to a firm, scoopable consistency, remove from the freezer and let it rest at room temperature for a few minutes before serving in chilled bowls or cones.