Instructions

• Prepare apricot pulp:
• 01 Wash and halve apricots, removing the stone. Place in a saucepan on a medium-low heat with the caster sugar and 2 tablespoons of water. Cook for 10 to 15 minutes, or until the apricots have reduced to a syrup. Liquidise to a rough pulp. Leave aside to become cold.
• Make ice cream mixture:
• 02 Place the cream in a large bowl with the vanilla extract (if using a vanilla pod, scrape out the seeds) and whisk by hand (or using an electric machine) until soft peaks form, then stir in the condensed milk. Add the roughly chopped or crumbled cookies and fold through.
• Assemble to freeze:
• 03 Pour the ice cream mixture into a freezer-proof container, making sure it goes into the corners. Now top with most of the apricot pulp and gently ripple through the ice cream mixture using a fork.
• Freeze:
• 04 Freeze over night or for a minimum of 4 hours or so.
• To serve:
• 05 Remove the ice cream from freezer to fridge 30 minutes before you want to eat so you have a semi-frozen, soft dessert. Scoop into bowls or onto cones and top with more chopped cookies and a drizzle of apricot pulp.