Apricot Ice Cream with Pieces

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	10 hrs 40 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

First briefly blanch all apricots (both portions separately). Quench in ice water, peel and cut into pieces.
For the ice cream, puree the first portion (now approx. 300 g) with the powdered sugar, add the milk and egg yolk, puree well again. Put the mixture in a freezer and let it freeze for 30 minutes.
Then remove and stir well (especially at the edge, otherwise crystals will form). Whip the cream until it is semi-stiff and fold it into the mixture, freeze for another 30 minutes and then stir again. Repeat the stir-freeze process 3-4 times.
Meanwhile, simmer the remaining apricots with sugar, grated lemon zest and a few drops of lemon juice. Simmer for 15 minutes, stirring occasionally, the sugar should caramelize slightly. Pour the mixture onto baking paper and let it cool down.
Break the hardened mass into pieces and after stirring the ice mass for the last time, pull it under the ice cream. Let freeze in 6 - 8 hours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.