Apricot and Toasted Almond Frozen Custard

• 75gflaked almonds
• 1× 410g tin apricot halves in juice, drained
• 50gcaster sugar
• 15mllemon juice
• 500mlwhole milk
• 300mldouble cream
• 2 tspvanilla extract
• 6egg yolks
• 125gcaster sugar
• a pinch of fine salt

Method

1. 1Heat the oven to 180°C fan. Spread the flaked almonds on a small baking tray and toast for 6-8 minutes until golden and fragrant. Tip on to a plate and leave to cool completely.
2. 2Put the drained apricots, 50g caster sugar and lemon juice in a small pan. Cook over a medium heat for 8-10 minutes until the fruit has collapsed and the juices are thick and glossy, then mash very smooth with a fork. Scrape into a bowl and chill for 30 minutes until cold.
3. 3Pour the milk, double cream and vanilla into a clean saucepan. Warm over a medium-low heat for 5-6 minutes until steaming and small bubbles appear around the edge, but do not let it boil.
4. 4Whisk the egg yolks, 125g caster sugar and salt in a heatproof bowl until slightly paler. Slowly whisk in the hot dairy mixture, then return everything to the saucepan.
5. 5Cook over a low heat for 6-8 minutes, stirring constantly with a wooden spoon, until the custard thickens enough to leave a clean trail when you run a finger through it on the back of the spoon. Do not let it simmer or the eggs will scramble.
6. 6Pour the custard into a shallow freezerproof container and chill for 2 hours until completely cold. Cover the surface directly with baking paper or a lid so it does not form a skin.
7. 7Freeze for 45 minutes until icy around the edges, then beat hard with a fork or whisk to break up the crystals. Repeat twice more at 45-minute intervals, until the custard is thick, pale and like soft scoopable ice cream.
8. 8Spoon half the frozen custard into a loaf tin or shallow freezerproof container. Dot over half the apricot ripple and half the almonds, then repeat and drag a spoon through once or twice for broad swirls. Freeze for 2 hours until firm enough to scoop. Stand at room temperature for 10 minutes until the edges soften slightly before serving.

Per serving

kcal

532

protein

8.9g

fibre

1.6g

carbs

38.3g

fat

37.3g