John Myers
Apricot and Cream Ice Cream
The perfect apricot and cream ice cream recipe with a picture and simple step-by-step instructions.
- 600 g Apricots fresh, weight after pitting
- 100 g Dextrose
- 150 g Sugar
- 200 ml Water
- 50 g Ice-Based powder
- 300 ml Cream
- Wash and remove the apricots. The fruit content must be 600 g after pitting. Cut into large cubes, place in a saucepan and boil in water with sugar until soft. Let cool and puree smooth with the hand blender.
- Now stir in the dextrose, base powder and cream and heat it again to 65 ° while stirring. Then let it cool down again.
- If you want to process the mixture without an ice cream machine, pour the mixture into a container suitable for cold storage and place it in the freezer. In this case, it must be stirred at least once an hour to avoid ice crystals. This has to be repeated until the ice cream has reached the desired consistency.
- For further processing in the ice cream machine, follow the instructions for use.
- The above quantity refers to a portion of approx. 1500 ml.
Facebook Comments