Apricot ice cream with pieces

Ingredients for 8 servings:

• 350 g apricot(s)
• 70 g powdered sugar
• 200 ml milk
• 1 egg yolk
• 100 ml cream
• 150 g apricot(s)
• 120 g sugar
• 1 lemon(s), peel and juice, untreated

Instructions

Working time approx. 40 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 15 minutes; Total time approx. 10 hours 55 minutes

without ice cream maker

Blanch all the apricots (both portions separately) briefly. Refresh in ice water, peel, and cut into pieces. For the ice cream, thoroughly puree the first portion (now about 300 g) with the powdered sugar. Add the milk and egg yolk and puree again. Transfer the mixture to a freezer container and freeze for about 30 minutes. Remove from the freezer and stir well (especially around the edges, otherwise crystals will form). Whip the cream until semi-stiff and fold into the mixture, freeze for another 30 minutes, and stir again. Repeat this process 3-4 times. Meanwhile, bring the remaining apricots to a boil with the sugar, grated lemon zest, and a few drops of lemon juice. Simmer for about 15 minutes, stirring occasionally; the sugar should caramelize slightly. Pour the mixture onto baking paper and let cool. Break the hardened mixture into pieces and, after giving the ice cream a final stir, fold it into the ice cream. Allow to freeze for approximately 6 – 8 hours.