Well, technically speaking tonight’s dish is Apricot ice-cream with caramelised almonds.  Sounds yum, doesn’t it?  Anyway, as you might know making ice-cream is a bit of a process and …okay, I’ll just be honest; I forgot to freeze the bowl of my ice-cream attachment on the Kitchenaid …which means I can’t whip my ice cream mix for 24 hours!  How I wish I had one of those fangled electric compressor ice cream makers that don’t need to be prefrozen…

So, while it is a rest day on le Tour, I am going to tackle this recipe as a two stage process.  Tonight I have made the apricot mixture and the caramelised almonds.  Tomorrow, I’ll whip it up and stick it in the freezer to ripen (that’s the technical term!) and tomorrow night I’ll be ready to share the fabulous recipe, pictures and the taste test verdict.

Just to whet your appetite, here is a pic of the lovely oven roasted caramel almonds just before I chopped them up tonight (and taste tested a few for good measure)!  Mmmmm, I think this one is going to be good!  Stay tuned intrepid travellers …