Apricot Ice Cream

1/2 litre apricot puree (sweetened and strained)
100 gm sugar
125 ml water
4 egg yolks
350 ml cream

100 gm almonds
100 gm sugar

Puree apricots. Dissolve sugar in water and cook for 5 minutes. Pour into beaten yolks. Whisk until thick. Cool.

Add cream. Stir well. Freeze, beating at regular intervals until set.
Serve with praline.

To make praline, melt sugar in a heavy pan. Add almonds.
Cook over a gentle flame for about 10 minutes.

Pour onto an oiled tray. Allow it to set.
Crush with a rolling pin and sprinkle over ice cream before serving.