Apricot Cream Ice

Ingredients

• 1 batch apricot cream (A prepared apricot-flavoured cream base, ready to churn or freeze)
• 1 handful crystallized apricots (Cut into small pieces to be folded through the ice cream)

Instructions

1. 1Begin with your prepared apricot cream. Ensure it is smooth and well-chilled before proceeding. If it is not already cold, place it in the refrigerator for at least 30 minutes. The cream should be pourable but thick — similar to a lightly whipped pouring cream consistency.
2. 2Take the crystallized apricots and cut them into small, roughly even pieces using a sharp knife and a chopping board. Aim for pieces small enough to be scattered throughout the ice cream without dominating any single spoonful. Set aside.
3. 3Pour the chilled apricot cream into a shallow freezer-safe container or ice cream mould. Place the container in the freezer and allow it to begin setting. After about 1 hour, check the edges — they should be starting to firm while the centre remains soft and slushy. This partial freeze makes it easier to fold in the crystallized apricot pieces evenly.
4. 4Remove the partially frozen apricot cream from the freezer. Using a spoon or spatula, gently fold and stir the mixture to break up any large ice crystals. Now scatter the cut crystallized apricot pieces over the surface and fold them in carefully, distributing them evenly here and there throughout the mixture so that every serving will encounter pieces of crystallized apricot. Do not overmix — you want the pieces spread throughout, not crushed into the cream.
5. 5Return the container to the freezer and allow the apricot cream ice to freeze fully, which will take approximately 2 to 3 hours. Once frozen solid, remove from the freezer and allow to stand at room temperature for 5 minutes before serving, to make scooping easier. Serve in chilled glasses or bowls so the ice stays firm longer.