Apricot Ice Cream

• 1 pound, 1-2/3 ounces, weight Apricots (washed, Halved And Stoned)
• 1 whole Lemon Juice
• 1/4 cups Superfine Sugar
• 1 cup Whipping Cream

1. 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.
2. Put the cooled apricots in a food processor or hand blender and process to a smooth puree.
3. 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.
4. 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.
5. Homemade ice creams are very hard so make sure you take the container out from the freezer at least 20 minutes before serving.

weight, lemon juice, ubc, whipping cream

Taken from tastykitchen.com/recipes/desserts/apricot-ice-cream/ (may not work)