All you really need for this frozen delight is an ice cream maker. If you use California apricots you attain a more intense flavour and colour that seems to be missing when using any other type.
- 1 1/2 cups sugar
- 1 3/4 cups cold water
- 2 cups soft dried apricots
- 3 1/2 cups whole milk plain yogurt
- 2 1/2 tsp. unflavoured gelatin
Bring sugar and water to a boil in a heavy saucepan over medium heat. Keep stirring until the sugar dissolves and then add in the apricots. Turn down the heat and simmer, covered until they become soft and plump. This should take about 25 minutes or so.
Strain the apricots over a bowl and return the syrup to the pot. Cook this for about 4-5 minutes until it becomes a dark caramel colour. This will be bubbling, so remove from the heat to check the colour properly.
Very carefully, add 1/2 cup of water, returning the pot to medium heat and keep stirring until the caramel dissolves.
Put the apricots into a blender and puree until smooth and then cool to room temperataure.
Whisk the apricots and yogurt together until well combined and cover with plastic. Chill in the fridge for about 5 hours.
Sprinkle the gelatin over the remaining 1/4 cup of water in a small saucepan and let sit for about 1 – 1 1/2 minutes to soften. Heat this up, stirring until dissolves then immediately whisk into the apricot mixture.
Freeze this in an ice cream maker and transfer to an airtight container and freeze.
