Apricot and fino ice-cream

Serves 6

(Lisa Barber)

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.