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Apricot Ice Cream
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 118
% Daily Value**
Total Fat 6g
8%
Saturated Fat 3g
5%
Unsaturated Fat 0g
Cholesterol 18mg
6%
Sodium 32mg
1%
Total Carbohydrate 17g
6%
Dietary Fiber 1g
5%
Sugars 15g
Protein 2g
Vitamin A  25%Vitamin C  9%
Calcium  3%Iron  1%
Potassium  5%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot Ice Cream

Recipe Tags: Ice Cream Recipes

Date Added: January 04, 2014

Ingredients:

500 Grams Apricots halved and stoned
50 Grams Caster Sugar (2oz)
2 Tablespoons Water lukewarm (110 to 115
568 Millilters Heavy Cream (1 pint)
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Directions:

1. Place the apricots in a pan with the sugar and water.

2. Bring to the boil then poach gently for 10-15 minutes, stirring occasionally, until soft.

3. Puree the apricots, alternatively chop half for a chunkier texture.

4. Allow to cool. Whip the cream and fold in the apricots, transfer to a freezer-proof container.

5. Freeze for 1 hour then beat again and freeze for a further 2-3 hours or overnight.

6. Remove from the freezer 30 minutes before serving and decorate with fresh mint leaves.

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Dietary Notes:
This recipe is low-sodium with 31.83mg per serving and low-cholesterol with 18.17mg per serving

This recipe is high in Vitamin A with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Natural Sweeteners, Apricot allergies.
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