John Myers
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Apricot Ice Cream and Apricot Roaster
The perfect apricot ice cream and apricot roaster recipe with a picture and simple step-by-step instructions.
Apricot ice cream:
- 500 g Apricots
- 200 ml Milk
- 200 ml Cream
- 100 g Sugar
- 2 Pc. Eggs
- 2 Pc. Egg yolk
- 0,5 Pc. Vanilla pod
Apricot roaster:
- 600 g Apricots
- 140 g Sugar
- 125 ml Water
- 25 ml Freshly squeezed lemon juice
- 2 cl Apricot liquor
- 1 shot White wine
Apricot ice cream:
- 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.
Apricot roaster:
- 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.
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