We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The yolks are separated from the egg whites and mixed with 2-3 tablespoons of fine caster sugar, then put in a bain-marie, over low heat, until thickened. After the mixture has thickened, allow to cool slightly.
Meanwhile, remove the candied apricots (without syrup) from the jars and mix. Then add the thickened yolks and mix until the composition is even.
Separately mix the cream with 2-3 tablespoons of fine caster sugar, until it becomes a whipped cream.
Pour a tablespoon of whipped cream over the apricot mixture with the yolks and mix until all the whipped cream is exhausted and the composition is uniform.
Pour the ice cream into a clean form, which is placed in a disposable bag and then in the freezer.
After 6-7 hours it can be served.
If you keep the ice cream in the freezer for a long time, you will need to remove it 10 minutes before serving.
It is decorated with ice cream flakes, the syrup in which the apricots were candied, toping from which you want, decorative ornaments ...
You can reduce the amount of candied apricots, but the taste will not be so strong.
If you don't like the ice cream to be too sweet, just add two tablespoons of sugar to the yolks and whipped cream.
If all the sugar mixed with the yolks has not melted, don't worry, it will melt very quickly in the bain-marie, due to the heat.
Do not insist too much on mixing the cream when you make the cream, so that it does not turn into butter.
Use greasy sour cream from private individuals. Otherwise, the cream will leave water, which will turn into needles.
Do not forget! The success of the ice cream depends on the quality of the cream for the cream!
Put the ice cream form in a disposable bag to keep other odors out of the freezer.
Remove the ice cream from the freezer 10 minutes before serving to soften.