Apricots 260 g, dried
Water 335 ml
Honey 175 g
Cookies 125 g, chocolate oat, crushed to crumbs
Butter 4 tbsp, unsalted, melted
Condensed milk 400 ml, sweetened
Vanilla extract 2 tsp
Cream 450 ml, 48% fat
Passion fruit 1 - 2, pulp and seeds
Line a 23cm x 13cm|9" x 5" freezer-proof loaf tin with a double thickness of cling film.
Put the apricots, water and honey in a pan and bring to a simmer.
Cover and cook for about 15 minutes, until the apricots are very soft. Leave to cool completely.
Mix together the cookie crumbs and butter and press into the base of the tin. Set aside to chill.
Mix together the condensed milk and vanilla.
Whisk the cream until thick and fold into the condensed milk.
Pour on top of the crumb base, cover and freeze for 1-2 hours until firm.
Puree the apricot mixture in a blender or food processor and spoon on top of the ice cream.
Cover and freeze for at least 6 hours until firm.
Remove from the tin and spoon the passion fruit pulp and seeds on top.