Apricots and almond milk ice cream

I continue my adventure with ice cream recipes. Now it is the season of apricots and I like very much their taste but my stomach likes them less. So, the only way to satisfy both my body and my taste is to cook them. Making ice cream from apricots sounded then a brilliant idea.

  • 11 ripe apricots (diced)
  • 25g butter
  • 25g + 50g sugar
  • 400g almond milk
  • 3 egg yolks
  • 1 tablespoon of milk cream

  1. Heat the butter with 25g of sugar in a sauce pan.
  2. Add the diced apricots and cook them until they caramelize.
  3. In another sauce pan, bring the almond milk to boil.
  4. Beat the egg yolks with 50g of sugar and pour slowly the hot milk while mixing continuously.
  5. Put back this composition in the sauce pan where the milk was heated and cook it at medium heat until becomes thick. Add the milk cream.
  6. Let both the apricots and this composition to cool. A good idea is to put them in the fridge for a while to cool even more.
  7. Turn your ice cream maker on and add inside the milk composition. Run it for 15 minutes.
  8. Add the apricots and continue to use the ice cream maker for another 5 minutes. We add the apricots in the last 5 minutes to keep them still in small pieces in the final result.

Recipe inspired from Glaces & Sorbets, Seb, page 30


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