Italian Ice Cream and Sorbets Recipes - Pistachio Ice Cream with Apricots (Gelato di Pistacchio con Albicocce) Recipe

Ingredients

• 4 apricots, halved, stoned (pitted) and chopped

• 100 g/4 oz/1/2 cup granulated sugar

• 15 ml/1 tbsp water

• 450 g/1lb Pistachio lee Cream

• 150 ml/2/3 cup double (heavy) cream

• 1 egg white

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Method:

1. Place a bombe mould (mold) in the freezer while preparing the ice cream.

2. Put the chopped apricots in a saucepan with the sugar and water and cook gently, stirring, for 8-10 minutes until the apricots are soft and the sugar has dissolved.

3. Using a spoon spread the ice cream around the inside of the mould to form a thick lining and replace in the freezer.

4. Whip the cream and whisk the egg white until stiff. Mix together. Fold the fruit into the egg white and cream mixture.

5. Fill the centre of the mould, cover with a layer of pistachio ice cream and replace in the freezer for 3-4 hours or until firm.

6. When ready to serve, dip the mould in hot water for 1 second and turn out on to a plate. Cut into six segments and serve immediately.