Strawberry And Apricot Ice Cream – a delicious recipe with apricot, lemon juice, whipping cream, egg yolks, sugar, strawberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak apricots in lemon juice for at least 4 hours, stirring occasionally.
2
Scald cream in saucepan. Remove from heat.
3
Using an electric mixer beat egg yolks and sugar together until pale yellow. Gradually beat in hot cream. Return mixture to saucepan and cook over medium low heat until mixture thickens, stirring constantly. DO NOT BOIL!
4
Strain mixture into a meal bowl and refrigerate for at least four hours, stirring occasionally.
5
Fold strawberries, apricots and soaking liquid into custard. Process according to your ice cream maker manufacturer's instructions.
6
Freeze in covered container in freezer overnight or for several hours.
7
If frozen solid will have to let soften slightly in refrigerator before serving.
507
kcal
Calories
31
g
Fat
44
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup dried apricot, chopped, 2 tablespoons lemon juice, 1 cup whipping cream, 4 egg yolks, room temperature, and more.
Yes, Strawberry And Apricot Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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