Apricot Ice Cream

Put the washed, halved and stoned apricots in a saucepan together with the lemon juice and sugar. Cover and simmer for 10 minutes until apricots are tender. Leave to cool.

Put the cooled apricots in a food processor or hand blender and process to a smooth puree.

Whip the whipping cream (it must stay soft enough to fall from the spoon). Mix together (very gently) whipping cream and fruit mixture. Pour the mixture into a plastic freezer-proof container and freeze for at least 3 hours.

Take the container from the freezer and beat the ice cream mixture with a fork or hand blender. Return the container back in the freezer and leave it there for another 3-4 hours.

Homemade ice creams are very hard so make sure you take the container out from the freezer at least 20 minutes before serving.