Serves 4

Apricot and orange are a winning combination, and the marmalade adds an unexpected twist.

8 fresh apricots, halved, stones removed
175ml dry white wine
25g brown sugar
250ml milk
250ml double cream
Zest of 1 orange
6 egg yolks
90g caster sugar
2 tbsp orange marmalade

1 Preheat the oven to 200C/Gas 6.
2 Place apricots, wine and sugar in a cast-iron pan and bring to the boil. Transfer to the oven and bake for 15 minutes. Remove from the oven and allow to cool.
3 Bring the milk, cream and orange zest to the boil. Remove from the heat and leave to infuse for an hour.
4 Whisk the egg yolks and sugar until quite thick, then pour the milk over the top and whisk again. Transfer to a heavy-based pan and cook gently, stirring all the time, until the mixture will coat the back of the spoon. Leave to cool, then pass through a sieve into a clean bowl.
5 Pass the apricots and wine through a mouli or process in a blender, then carefully mix into the milk and egg mixture.
6 Transfer to an ice-cream maker. When it is beginning to freeze, add the marmalade and continue to churn until frozen.

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