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
- 350 g apricot (s), fresh
- 70 g powdered suar
- 2 dl milk
- 1 egg yolk
- 1 dl cream
- Water (ice water)
- 150 g apricot (s), fresh
- 120 g suar
- 1 lemon (s), untreated
Print Recipe
Pin Recipe 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.
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