Caramel ice-cream with apricots

Heat the milk in a saucepan over a low heat until almost boiling, then remove from the heat, cover and set aside. Whisk the egg yolks with 50g of the sugar in a large bowl until the mixture is pale and frothy.

In another saucepan, dissolve the remaining 100g of sugar for the ice-cream with 4 tbsp of water over a low heat. Bring to the boil, then cook over a high heat for 2–3 minutes, stirring occasionally, until the syrup turns a deep golden caramel. Remove the pan from the heat and carefully stir in the cream.

Pour the caramel cream into the hot milk, then gradually whisk this mixture into the egg yolks. Return to the pan and cook gently, stirring constantly with a wooden spoon until the custard coats the spoon, taking care that the mixture does not boil.

Remove the pan from the heat and plunge the base into a bowl of cold water to cool quickly. Pour the mixture into a plastic container and place it in the freezer. Remove and whisk after 2 hours, refreeze, then repeat whisking a second time. Freeze again until completely frozen.

Just before serving, melt the butter in a frying pan. Add the apricots and sprinkle with the sugar. Heat gently for 5 minutes, turning halfway through, until the apricots are glazed with the buttery syrup. Pour over the lemon juice.

Scoop the ice-cream into serving dishes and spoon over some of the warm apricots and syrup.