Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.150g/5oz caster sugar
250ml/8fl oz water
1 punnet apricots, split in half with their kernels removed
For the custard
300ml/10fl oz milk
300ml/10fl oz double cream
6 egg yolks
2 vanilla pods, split in half lengthwise
160g/51/2oz caster sugar
To serve
4 tsp fino sherry
The zest of one orange and one lemon
Place the sugar and water in a pan over a medium heat and gently bring to the boil. Add the apricots and turn down the heat. Poach until falling apart. Remove the apricots with a slotted spoon and, while hot, purée in a blender. Set aside to cool.
Now make the custard. Place the milk, cream and vanilla pods in a pan over a medium heat and bring to a simmer. Once the milk begins to boil, remove from the heat immediately. Set aside for five minutes to infuse. Place the yolks and sugar in a bowl and beat to combine. Pour the infused milk over the yolks, stirring as you do so. Return the mixture to the pan and place over the lowest heat. Stir with a wooden spoon until the mixture begins to thicken (leaving a trail on your spoon). This may take five or six minutes; don't be tempted to turn up the heat, as the custard may curdle. When thickened, remove from the heat and allow to cool.
Once both the custard and apricot purée are at room temperature, combine and pour into an ice-cream maker. Follow the manufacturer's instructions. If you don't have an ice-cream maker, place it in a Tupperware bowl and put in the freezer. Stir every half-hour or so until it sets to prevent the final texture being too icy.
Once set, scoop into bowls, sprinkle over the zest and sherry. Serve at once.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments