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Apricot Ice Cream and Apricot Roaster

5 from 4 votes
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 131 kcal

Ingredients
 

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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 131kcalCarbohydrates: 2.9gProtein: 2gFat: 11.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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