Friday, December 19, 2008

Apricot Yogurt Ice Cream

Serves: 6-8


4 ounces (125 g) dried apricots
1 cup hot water
1/2 pint (300 ml) carton thickened cream
Grated rind of 1 orange
6.5 ounce (200 g) natural yogurt
3 egg yolks
3/4 cup sugar
2 tablespoons Grand Marnier
4 fl oz (125 ml) can apricot nectar

Microwave Method:

1. Place apricots in a bowl. Pour over water. Cover and cook for 3 minutes on HIGH. Drain. Puree.
2. In a large bowl, combine cream, orange rind and yogurt. Heat for 1-2 minutes on MEDIUM HIGH.
3. Beat egg yolks and sugar together until light in color. Add cream mixture. Beat together until well combined. Cook a further 3-4 minutes on MEDIUM HIGH, stirring occasionally.
4. Stir in pureed apricot, Grand Marnier and nectar. Beat well with a beater until well combined.
5. Pour into a 10 inch (25 cm) loaf tin. Cover with foil.
6. Freeze overnight.

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