We Should Cocoa ~ White Chocolate and Apricot Ice Cream

Phew!  Managed to get this post up just before the deadline!  Note to self:  Must do better next month.  Anyhoo, it is fair to say after setting the challenge of Apricots for We Should Cocoa this month, I had absolutely no idea what to do!  I spent many days mulling over different ideas, then as I stood waiting for a fresh batch of ice cream to finish churning in our new ice cream maker ... yes you read right, we finally treated ourselves to a wee ice cream maker, just a cheapy but it does the job well ... inspiration struck!

White Chocolate and Apricot Ice Cream
250g white chocolate, chopped
250ml milk
250ml double cream
4 egg yolks25g golden caster sugar
Apricot Purée
355g fresh apricots, halved, stones removed
110g caster sugar


To make the apricot purée; Cook the apricots with enough water to just cover in a saucepan until soft.


Pour off half the cooking liquid.  Transfer the fruit and remaining juices to a food processor, add the sugar and blitz to a purée.  Cool a little, then push through a mesh strainer.  Chill until cold.

The newest addition to the Teapot kitchen

To make the white chocolate ice cream; Melt the chocolate in a heatproof bowl and set over a pan of gently simmering water.


Heat the milk and double cream together and bring to the boil.


Whisk together the egg yolks and sugar until they start to go pale.  slowly whisk the boiling milk into the egg yolks, then return the mixture to the pan and cook over a low heat, stirring all the time, until the mixture coats the back of a spoon.


Strain the mixture into the melted chocolate and blend well, then leave to cool.  Once cool, churn in an ice cream maker according to the manufacturers instructions.  Once the ice cream is ready pour in as much of the purée as you like (I added about half) and then switch off the machine.  Transfer to a freezer proof container and freeze.


Serves 10 (never!)

I had also intended to make some white chocolate chip cookies along side the ice cream, so they could be served as ice cream sandwiches but I am afraid I ran out of time for that extravagance.  Also, I had intended for the apricot purée mixture to end up as more of a ripple effect throughout the ice cream but I think I need some practise on that front.  As a result the apricot was flecked through the ice cream, which was still perfectly nice, but the flavour was almost lost to the white chocolate in the ice cream.  Oh well, can't have been too bad as we have devoured the lot of it already and just means I'll need to make some more until I have it perfected ;0)


PS - Any leftover purée you have is great spooned into the bottom of a champagne flute and topped with bubbles!