Apricot-cardamom ice-cream

Apricot-cardamom ice-cream

By
From
Arabesque
Serves
4-6
Photographer
William Meppem

Apricots work equally well in an intense sorbet or creamy ice-cream. For this recipe you can use fresh apricots poached in a sherry-laced syrup, or, for a slightly different flavour, use intensely flavoured amardine sheets. This ice-cream is also delicious if you omit the cardamom seeds and fold through pine nut praline toward the end of the churning process, for a toasty, nutty crunchiness.

Ingredients

Quantity Ingredient
250ml sherry
250ml water
16 cardamom pods, seeds only, crushed and sieved
1 packet amardine sheets
200ml water
200g caster sugar
50g mild-flavoured honey
1/2 vanilla bean, split and scraped
8 egg yolks
600ml thickened cream
1 teaspoon vanilla essence

Method

  1. Combine water, sherry, and cardamom seeds in a heavy based pan and slowly bring to the boil. Lower the heat, add the amardine sheets and simmer gently until it all dissolves to a thickish smooth consistency. Remove from the heat and allow to cool.
  2. To make a syrup, bring the water to the boil with the sugar, honey and vanilla bean, then lower the heat and simmer gently for five minutes.
  3. Meanwhile, to make the ice-cream base, whisk the egg yolks until light and fluffy (about three minutes in an electric mixer), then pour on the hot syrup, whisking all the time. Add the cream and the vanilla essence, whisk briefly to incorporate then turn off the motor.
  4. Allow to cool completely, then fold the amardine fruit purée into the ice-cream base.
  5. Pour into an ice-cream maker and churn according to the manufacturer’s instructions.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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