Prep time: 11-15 minutes
Cook time: 21-25 minutes
Serves: 4
Nutrition chart
Calories: 4021 gm
Carbohydrates: 622 gm
Protein: 60.7 gm
Fat: 147.7 gm
Other: Calcium- 1806 mg
Ingredients
20-25 golden apricots, halved and soaked in warm water
4 tbsps apricot jam
1 packet vanilla ice cream
For Nougat:
½ cup roasted and chopped almonds
1 cup sugar
Preparation
Put sugar in a wide non-stick pan, add a little water and cook, stirring, till the sugar dissolves.
When the sugar begins to caramelize, add almonds and stir so that all the almonds are coated with the caramel. Spread the mixture on a silicon sheet and let it cool and set. You can keep the sheet in a refrigerator so that it sets quicker.
Puree golden apricots and transfer it into a bowl. Add apricot jam to the puree and mix with a hand blender. Soften vanilla ice cream and add it to the bowl and mix with the hand blender.
Dislodge nougat from the silicon sheet and crush. Add this to the ice cream mixture and mix well.
Pour the ice cream into a plastic container and cover it with a tight fitting lid. Keep it in the freezer to set. Serve in scoops.
