In Romanian: Inghetata de caise
- 8 yolks
- 7 oz / 210 g sugar
- 1 qt / 1 l milk
- 1 cup whipped cream
- ½ lb / 250 g apricots
- 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).
- Let the mixture cool off and set to freeze.
- When almost frozen, add ripe, clean, crushed apricots.
- Mix well and freeze.