Apricot Ice Cream Recipe

Bright, sunny apricot ice cream with a refreshing sourness will definitely come in handy on a hot summer day. Made from apricots and very simple ingredients, it will cheer you up with its bright flavor and color. This apricot ice cream recipe doesn’t require an ice cream maker.

Last summer, the apricots in my parents’ garden yielded a great harvest. We dried them, we made apricot marshmallows, jam, hot sauce for main dishes and even used the apricot seeds.

In addition, I asked my dad (he is in charge of preparations in our family) to make apricot puree for my desserts. Autumn, winter and spring passed, but I never succeeded in making apricot fillings.

I was thinking and thinking about how to use the stocks, and then I remembered ice cream. I took a proven basic recipe, did a little magic, and the ice cream turned out so bright that I barely had time to take a picture. Sunny, tender, refreshingly sour and very flavorful. Catch the recipe!

For apricot puree you can use bottled baby food sold in supermarkets. Alternatively, you can mash up canned apricots or even fresh ones.

Ingredients:

2 egg yolks
100 g sugar
300 g apricot puree
150 g whipping cream

1. Combine the apricot puree, half of sugar and all the cream in a saucepan and bring to a near boil over medium heat, stirring.
2. Mix the yolks with the remaining sugar with a whisk.

3. While stirring the egg yolks with a whisk, pour the hot apricot mixture over them in a thin stream.
4. Put everything back into the saucepan and stirring constantly, cook over low heat until slightly thickened.
5. Cover with foil so that it touches the surface of the mixture, and cool to room temperature.
6. Put in the freezer and beat with a hand mixer every half hour until it becomes difficult to do so. Or you can use an ice cream maker if you have one.

Store in the freezer, transfer to the refrigerator 20-30 minutes before serving.

Enjoy your meal!