Homemade Apricot Ice Cream Recipe

Begin by washing your apricots under cold water. Cut them in half to remove the stones and then chop them roughly.

In a saucepan over medium heat, combine the chopped apricots with water and sugar. Cook until apricots are soft and the mixture has slightly thickened, about 15 minutes. Allow it to cool.

Once the mixture has cooled, blend it until smooth using a hand blender or a food processor.

In a separate bowl, whip the double cream until soft peaks form.

Fold the apricot puree into the whipped cream gently until just combined.

Pour the mixture into a freezer-safe container. For a creamier texture, stir every 30 minutes for the first two hours of freezing.

Freeze until firm, at least 4 hours or overnight.

Before serving, let the ice cream sit at room temperature for a few minutes to soften for easier scooping.