Summary

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

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Instructions

1. First briefly blanch all apricots (both portions separately). Quench in ice water, peel and cut into pieces.
2. 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.
3. 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.
4. 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.
5. 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.