Apricot Ice Cream

Ingredients

• 350 g dried apricots
• ³⁄₄ cup water
• 3 tablespoon lemon juice
• 4 tablespoon castor sugar or to taste

Servings

6

.1

Chop apricots finely. Place in saucepan with water and add lemon juice and sugar.

2.

Simmer over low heat until apricots are soft. Blend roughly.

3.

Soften Blue Ribbon Hokey Pokey ice cream. Mash with a fork. Fold through apricot mush.

4.

Refreeze.

5.

Serve in cones or on biscuits or in a bowl.