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Apricot ice cream

Apricot ice cream

Wash the apricots, remove the seeds and puree in a blender.

Whip the cream.

Mix whipped cream with yogurt and apricot puree.

Put in pans in the freezer.

From time to time take it out of the freezer and mix.

It is good to take it out of the freezer 10-15 minutes before serving.

Good appetite!


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Apricot ice cream

In summer it is difficult for you to refuse an ice cream, whatever flavor it may have. Besides being a delicious dessert, it's a pretty effective way to cool off on hot days. That, of course, if you don't care about calories.

But it is very possible that you care about the money you spend on a quality ice cream. If you have thought so far that you could make yourself an ice cream, find out that the process is not as complicated as it seems. Especially if you follow the recipe I prepared for you.

In our version, apricots are not heat processed. Thus, you can enjoy not only a full dessert, but also all the benefits of eating raw apricots. Don't forget that they are among the healthiest summer fruits. Apricots contain potassium, beta-carotene and are an important source of vitamin A.

Ingredients

  • 6 well ripened apricots
  • 500 ml of milk
  • 150 g sugar
  • 2 sachets of vanilla sugar
  • 3 eggs
  • 1 tablespoon food starch

Method of preparation

Wash the apricots, remove the seeds, tails and cut them into small cubes. Boil the milk together with the vanilla sugar for 10 minutes in a covered bowl. Meanwhile, beat the eggs with the sugar and starch. Take the milk off the heat after it has boiled and add the mixture you just made.

The resulting composition should be further boiled, but now it is recommended to move the vessel to a steam bath. Continue to stir until the cream becomes consistent. Take the pot off the steam bath and wait until the cream cools.

Then mix the cold cream with the chopped apricots. Put everything in the freezer. In 4-5 hours you will have a natural and flavorful ice cream. Serve it as such or use it as a filling for a few servings of delicious pancakes.


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Perfect with cherries

Perfect cake recipe with cherry jam filling, candied fruit and ice cream

Perfect chocolate

Chocolate parfait recipe prepared with milk, sugar, egg, cocoa and whipped cream, flavored with vanilla sugar


Apricot ice cream

& Icirc & # 539i must:
100 g zah & # 259r pudr & # 259
100 g br & acircnz & # 259 of cows
100 g sm & acircnt & acircn & # 259
350 g ripe apricots
60 ml juice of l & # 259m & acircie
50 ml of honey
1 or
salt
peel & # 259 from a l & # 259m & acircie
2-3 tablespoons apricot liqueur
Preg & # 259te & # 537ti a & # 537a:
Cut the apricots in two, set aside 4-6 halves, and cut the rest in half. Add the lemon juice, sugar, powder and honey. Mix them well, until you get a puree of apricots, you can peel them before peeling them. Mix the sweet cheese with the sour cream, egg white, salt and mix well. Put the composition over the puree and mix them further, then add the grated peel.
The composition is obtained by putting a chicken in the freezer for 15-20 minutes, removing it, mixing it again and adding another 2-3 tablespoons of apricot liqueur to taste. then put it back in the freezer. When you serve it, decorate it with apricot kernels.

Preparation: 35 minutes Cooking: 2-3 hours
Re & # 539et & # 259 by Sonia Miclescu, Bucharest

Enter here and you will find a delight to celebrate!


Apricot ice cream

Cut the apricots in half and remove the seeds. Put them in a bowl and pour water over them, enough to cover them, then boil for 10-15 minutes, until slightly softened. Allow to cool.
Remove the apricots from the water, peel them and pass them with a fork, until a puree is obtained (not necessarily uniform). The liquid cream mixes until it increases and doubles in volume. Over the whipped cream, add the cooled apricot puree and mix well. Place the ice cream composition in a saucepan and place in the freezer. After 3-4 hours, apricot ice cream can be served.
In order for the ice cream to come out creamy, during freezing, it is mixed several times with a fork, in order to prevent the formation of ice needles.

If the apricots are more sour and the whipped cream does not sweeten the ice cream enough, add sugar to the composition until you get the desired result.


Apricot ice cream

& Icirc & # 539i must:
100 g zah & # 259r pudr & # 259
100 g br & acircnz & # 259 of cows
100 g sm & acircnt & acircn & # 259
350 g ripe apricots
60 ml juice of l & # 259m & acircie
50 ml of honey
1 or
salt
peel & # 259 from a l & # 259m & acircie
2-3 tablespoons apricot liqueur
Preg & # 259te & # 537ti a & # 537a:
Cut the apricots in two, set aside 4-6 halves, and cut the rest in half. Add the lemon juice, sugar, powder and honey. Mix them well, until you get a puree of apricots, you can peel them before peeling them. Mix the sweet cheese with the sour cream, white, salt and mix well. Put the composition over the puree and mix them further, then add the grated peel.
The composition is obtained by putting a chicken in the freezer for 15-20 minutes, removing it, mixing it again and adding another 2-3 tablespoons of apricot liqueur to taste. then put it back in the freezer. When you serve it, decorate it with apricot kernels.

Preparation: 35 minutes Cooking: 2-3 hours
Re & # 539et & # 259 by Sonia Miclescu, Bucharest

Enter here and you will find a delight to celebrate!


Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles

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Apricot ice cream without ice cream machine

First of all, the ice cream must be creamy. That means it must be high in fat. For this, use whipped cream. Sometimes very greasy cream and / or yolks are added (for the lecithin they contain).

Second, ice cream should contain very little water. The water freezes and forms needles that feel unpleasant in the texture of the ice cream and, moreover, affect its structure and creaminess.

Third, the ice cream must taste good. To this, add fruit, chocolate, coffee, vanilla, pistachio or other flavors. I want to make an important mention of fruit. The fruit ice cream recipes I've seen, including this (link) from which I was inspired for what I present to you here, I use fresh fruit puree, prepared simply by blending.

I think you know that raw fruit contains a lot of water. So, to avoid the appearance of ice in the structure of my ice cream, I preferred to use thermally prepared fruit puree. In other words, I hardened the apricots in a pan, with a little sugar (about 2 tablespoons of sugar per 500 g apricots) and apricot liqueur, until the water left by the fruit evaporated and then I passed the fruit and thus I obtained a puree. concentrated and non-aqueous. This puree is allowed to cool and stored in the refrigerator (or freezer, in tightly sealed bags) until use.