Step 1 Drain the apricots reserving the syrup and chop the apricots into small chunks approx. 1cm dice.

Step 2 Whisk the sweetened condensed milk with the syrup and a pinch of salt until combined thoroughly.

Step 3 Whisk the double cream until it reaches the soft peak stage. Be careful not to over whip.

Step 4 Fold the cream into the condensed milk mixture using a metal spoon. Then gently fold the apricots and amaretti biscuits in.

Step 5 Decant into a freezable container and freeze.