Let’s start making this apricot ice cream by carefully washing and pitting the apricots. Then steam them for about 3 minutes in the special basket.<\/p>\n
Then let them cool, remove the skin and pass them through a fine-meshed vegetable mill. We keep the pur\u00e9e in a bowl that we are going to put in the fridge until completely cooled.<\/p>\n
Prepare the syrup by dissolving the sugar with the water and lemon juice in a saucepan over low heat; when it reaches boiling, let it simmer for a few minutes and then let it cool.<\/p>\n
In a bain-marie pot, heat the water without boiling it. In a smaller saucepan than the previous pot, mix the egg yolks with the sugar syrup and using a whisk, preferably electric, whip everything by immersing the saucepan in the bain-marie.<\/p>\n
When the mixture of egg yolks and sugar is frothy and soft, transfer the saucepan to a bowl with ice and water to cool it, stirring constantly.<\/p>\n
Incorporate the very cold apricot pur\u00e9e into the cream and stirring gently, from bottom to top, also incorporate the whipped cream.<\/p>\n
Then place the bowl in the freezer and mix it often to make the ice cream creamy and homogeneous.<\/p>\n
We then serve the apricot ice cream in a bowl decorating it with apricot halves cooked for 5 or 6 minutes in water and sugar.<\/p>\n","protected":false},"excerpt":{"rendered":"
Let’s start making this apricot ice cream by carefully washing and pitting the apricots. Then steam them for about 3 minutes in the special basket. Then let them cool, remove the skin and pass them through a fine-meshed vegetable mill. We keep the pur\u00e9e in a bowl that we are going to put in the […]<\/p>\n","protected":false},"author":2,"featured_media":547,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"yoast_head":"\n