1 vanilla pod
150g caster sugar
6 free-range egg yolks
300g puréed apricot
1. Split the vanilla pod and remove the seeds.
2. Pour the cream into a saucepan and add the vanilla seeds and pod. Over a medium heat, bring the cream to a simmer and immediately remove from the heat; and leave to infuse for 10 minutes.
3. Meanwhile, in a large bowl, cream the egg yolks and sugar till pale and thick.
4. Remove the vanilla pod and whisk the cream into the egg yolk mixture.
5. Return to the saucepan and, over a medium heat, stir continuously and cook until the custard thickens: coating the back of a spoon.
6. Pour back into the bowl add the puréed fruit and leave to cool. Then cool further in the fridge.
7. After about an hour transfer the mixture to a deep, metal oven dish and transfer to the freezer.
8. After 45 minutes, remove the mixture and stir vigorously. The important thing is to break up the forming ice crystal into smaller pieces: the smaller, the better.
9. Return to the freezer for a further 30 minutes. Remove, stir vigorously and return to the freezer.
10. Repeat step 9 for 2-3 hours.
N.B. You can use a hand whisk or hand blender, if you like.
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