Apricot Jam Ice Cream

Ingredients

• 1/2 pound Apricot jam (Originally '0.5 ratal' (approx 8 oz).)
• 2 cups Heavy cream (Originally '0.5 seer' (approx 1 lb or 1 pint). Use fresh, thick cream.)
• 2 tablespoons Lemon juice (Juice of 1 lemon, strained.)
• 2 fluid ounces Noyeau liqueur (Originally '1 glass'. Noyeau is an almond-flavored liqueur; Amaretto can be used as a substitute. Use less if preferred.)
• 1/2 teaspoon Almond extract (Originally '6 bitter almonds'. Substituted with almond extract for safety and convenience.)

Instructions

1. 1In a large mixing bowl, combine the apricot jam, heavy cream, strained lemon juice, Noyeau liqueur, and almond extract. Whisk or blend thoroughly until the mixture is well combined.
2. 2Pass the mixture through a fine-mesh sieve or strainer into a clean bowl. Press down on any solids to extract as much flavor and liquid as possible, discarding any large pieces of fruit skin or pulp to ensure a smooth texture.
3. 3Pour the strained mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze until hard (at least 4 hours).