Apricot Ice Cream

Ingredients

• 1 pound sugar (plus extra ¼ pound if using fresh apricots)
• 1½ cups heavy cream
• Fresh or canned apricots, pressed through a colander

Method

1. 1 Combine half the cream and all the sugar in a double boiler over heat. Stir until the sugar is completely dissolved.
2. 2 Remove from heat and let the mixture cool completely. Once cold, stir in the remaining cream.
3. 3 Pour the mixture into an ice cream freezer and churn until frozen fairly stiff.
4. 4 Add the pressed apricot puree to the freezer. Turn slowly for five minutes, then remove the dasher and repack the ice cream.