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Apricot ice cream2

Description Edit

In Romanian: Inghetata de caise

Ingredients Edit

  • 8 yolks
  • 7 oz / 210 g sugar
  • 1 qt / 1 l milk
  • 1 cup whipped cream
  • ½ lb / 250 g apricots

Directions Edit

  1. Beat the sugar with yolks until creamy, add the milkboiled and then cooled off and simmer, stirring continuously, until thickened (it should not come to a boil).
  2. Let the mixture cool off and set to freeze.
  3. When almost frozen, add ripe, clean, crushed apricots.
  4. Mix well and freeze.