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Apricot Lemon Balm Ice Cream

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Apricot Lemon Balm Ice Cream

The perfect apricot lemon balm ice cream recipe with a picture and simple step-by-step instructions.

  • 400 ml Cream 30% fat
  • 150 g Sugar
  • 300 g Apricot fresh
  • 2 Egg yolk
  • 10 Leaflets Lemon balm fresh
  • 1 Shot glass Marsala dessert wine
  1. Finely chop the apricots. Remove 200g of it and finely puree with 50g sugar. Add the Marsala. Set the remaining fruits aside. Now beat the two egg yolks with the sugar until frothy and gradually add the cream. Process everything into a creamy cream. Fold in the apricot puree and the remaining chopped fruit. Finely chop the lemon balm leaves and add them. Pour the mixture into a mold and place in the freezer. Stir every hour. Freeze for approx. 8-10 hours. Remove from frozen food for a few minutes before serving.
Dinner
European
apricot lemon balm ice cream

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Written by John Myers

Professional Chef with 29 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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