A homemade ice cream with intense fruity flavor

People :

4

Preparation time :

15 min

Freezing time:
Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 8-10 tinned apricots
  • 1 liter cream
  • 8 egg yolks
  • 100 gr. sugar
  • 30 gr. flour
  • 1 vanilla pod
Preparation
  1. Blend the apricots till they form a thick puree. Reserve.
  2. Beat the egg yolks with sugar and flour and reserve.
  3. In a saucepan, bring the cream to the boil with the vanilla pod. Add the egg mixture and continue heating – without letting it boil this time – until it thickens.
  4. Mix the above egg cream with the apricot puree and allow to cool. Now add this cream into ice lolly molds alternating with thin slices of apricot.
  5. Freeze for 12 hours before serving.
For a creamier ice cream, beat vigorously every hour while freezing to avoid crystallization.

Additional information

People :

4

Preparation time :

15 min

Freezing time:
Difficulty:

Easy