Almond Paste Ice Cream With Apricot Jam

Ingredients

• 1/2 pound almond paste
• 1/2 cup heavy cream (divided)
• Egg yolks
• Sugar
• 1 egg
• Sultanas
• Apricot jam

Method

1. 1 Blanch almonds and pound to a paste, or use 1/2 pound almond paste.
2. 2 In a double boiler, heat half the cream, then add beaten egg yolks, sugar, and almond paste.
3. 3 Stir until mixture thickens, remove from heat, and beat with an egg beater for three minutes.
4. 4 Strain through a fine sieve and chill until very cold.
5. 5 Add Sultanas and remaining cream, then freeze in an ice cream maker, stirring slowly at first then rapidly.
6. 6 Scrape down sides, create a well in the center, and fill half with apricot jam.
7. 7 Cover with remaining mixture, smooth the top, repack, and freeze for two hours.
8. 8 Serve plain or with a cold apricot purée.