Directions

Peel Apricots

1. Cut the apricots crosswise and place them in boiling water for 1 minute. Then immediately put them in a bowl of cold water so that they don’t cook any further.

2. Remove all skins and seeds and weigh the apricots (with us 10 peeled apricots weighed 660 grams).

Making Apricot Puree

1. Weigh out half the weight in apricots in sugar and add that to the apricots. Add about 1% Special Ingredients Ice Cream Stabilizer by weight to apricots (in our case about 5 to 6 grams).

2. Add a splash of lemon juice and blend everything into a smooth puree.

Making Ice Cream Base

1. Pour 660 grams of whipped cream, 330 grams of whole milk and 6 egg yolks into a heavy-bottomed pan and stir well.

2. Heat the mixture to 85 degrees while stirring (measure the temperature with a thermometer or test until the mixture leaves a thin layer on the back of your spoon). Then remove the pan from the heat and let the mixture cool completely.

Ice Machine

1. When the whipped cream mixture has completely cooled, stir in the apricot puree and fill your ice cream maker. Start the ice cream program.

2. After about 45 minutes you have delicious creamy homemade apricot ice cream to enjoy.