Apricot Ice Cream Recipe
Apricot ice cream is a simple homemade apricot ice made with eggs, cream and milk along with apricot pulp and juice. Made with a custard base, the apricot cream is sweet and delicious.
Summary
Difficulty LevelVery EasyHealth IndexJust Enjoy
Ingredients
Milk- 1 pint
Flour- 2 tablespoons
Water- 2 tablespoons
Sugar- 1 cup
Egg yolks- 2
Heavy cream- 1 cup
Apricot pulp and juice- 1 1/2 cups, strained
Directions
MAKING
1.In a bowl, beat together the eggs and sugar
2.Separately, dissolve the flour in a little milk.
3.Add into the egg-sugar mixture.
4.In a pan, heat the leftover milk. Stir into the sugar and egg mixture.
5.Transfer the mixture back into the pan. Let it come to a boil. After simmering for about 3 minutes it should become thick in consistency. Keep stirring.
6.Transfer the mixture into a bowl. Allow to cool down. Keep stirring to avoid a skin being formed at the surface.
7.Add in the vanilla essence, next.
8.Transfer the mixture into a freezing tray or shallow, rigid container. Freeze till it becomes thick.
9.Transfer the mixture into a chilled bowl. Beat well. Fold in the cream and mix thoroughly.
10.You may freeze the mixture at this stage by transferring it back into a rigid container. Seal, label and freeze the container.
11.When cool, add the apricot pulp and juice, and freeze.
SERVING
12.Serve with strawberries, if desired
1.In a bowl, beat together the eggs and sugar
2.Separately, dissolve the flour in a little milk.
3.Add into the egg-sugar mixture.
4.In a pan, heat the leftover milk. Stir into the sugar and egg mixture.
5.Transfer the mixture back into the pan. Let it come to a boil. After simmering for about 3 minutes it should become thick in consistency. Keep stirring.
6.Transfer the mixture into a bowl. Allow to cool down. Keep stirring to avoid a skin being formed at the surface.
7.Add in the vanilla essence, next.
8.Transfer the mixture into a freezing tray or shallow, rigid container. Freeze till it becomes thick.
9.Transfer the mixture into a chilled bowl. Beat well. Fold in the cream and mix thoroughly.
10.You may freeze the mixture at this stage by transferring it back into a rigid container. Seal, label and freeze the container.
11.When cool, add the apricot pulp and juice, and freeze.
SERVING
12.Serve with strawberries, if desired
