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Apricots are delicate fruits with a special aroma and a delicious taste. They are only good for making apricot ice cream on a hot summer day. Unfortunately we didn't have fresh apricots, so I used a jar of apricot jam. The fruit retained its intense flavor and the ice cream was a delight.
- 4 eggs
- 200 g sugar
- 500 ml liquid cream
- 500 ml of sweet milk
- a 400 ml jar of apricot jam
Preparation time: less than 30 minutes
RECIPE PREPARATION Apricot ice cream:
Preparation apricot ice cream:
Separate the egg whites from the yolks and whisk with the apricot jam. Refrigerate.
The yolks mix the sugar on a steam bath. Add the slightly warm sweet milk and mix until the composition thickens. Turn off the heat and allow to cool. Then beat the cream and leave in the fridge until the yolks cool.
Then mix the three compositions, put them in the form prepared for ice cream and put them in the freezer for at least 3 hours. From time to time, remove the form from the freezer and mix with a spoon ice cream, to remove ice needles.
Apricot ice cream serve plain or with apricot syrup.