Apricot Ice Cream and Apricot Roaster

Core the apricots, cut in half and place on a baking sheet. Sprinkle with sugar and caramelize in the oven for about 20 minutes at 180 degrees. Let cool and puree.

Cut the vanilla pod lengthways and scrape out the pulp with the back of the knife. Put the milk with the vanilla pulp and the scraped pod in a saucepan, pour in the cream. Sprinkle sugar in the cream mixture and bring to the boil. Remove the vanilla pod from the hot cream.

Mix the eggs and yolks with a whisk in a large beating bowl. Put the bowl on a hot water bath. Pour the hot vanilla cream over the eggs, stirring constantly. Beat the mixture over the hot water bath until it is thick and foamy. The egg-cream mixture binds at a temperature of 75-80 ° C. Check the consistency of the whipped mass by pulling a spoon through the mass. If a "rose" forms on the back of the spoon when you blow, the consistency has been reached.

Remove the ice cream mass from the water bath, mix with the apricot puree and pour through a sieve into a bowl. Freeze the ice cream mass in an ice cream maker.

For the apricot roaster, quarter 4 apricots and set aside. Core the remaining apricots and cut into large pieces.

Reduce the sugar, white wine, water and apricot pieces until thick and puree. Pass through a sieve and simmer with apricots for 2 minutes. Refine with lemon juice and apricot brandy.