How to Make
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Using an electric whisk, mix the egg yolks and sugar in a large bowl until they are pale and the sugar has dissolved.
Slowly pour the hot cream and milk over the egg and sugar mixture, whisking as you do.
Transfer the mixture back to the saucepan and gently cook, stirring all the time and taking care to scrape the sides and bottom of the pan, until the mixture is glossy and has thickened enough to coat the back of a spoon. Allow to cool.
Dry fry the oats over a low heat, in a heavy based pan, stirring all the time, until they are golden and fragrant. Keep a careful eye on them as they can go from cooked to burnt very fast.
Once they are cooked turn out immediately onto a plate. Blitz 2/3 of the oats in a food processor or grinder for a few seconds to break them up.
Place the apricots in a bowl and cover with boiling water to soak. Once they are plump drain, reserving the soaking water. Whizz 2/3 of the apricots in a blender, to make a puree, adding a little of the soaking water if needed. Cut the remainder of the apricot into small pieces.
Pour the cooled custard into an ice cream maker and churn as per the machine instructions. Once the custard has thickened add the ground oats, apricot puree and chopped apricots and allow to mix.
Pack into a plastic tub and freeze for a few hours to allow it to firm up.
Serve topped with a sprinkle of toasted oats.