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Yogurt & Apricot Ice Cream
I was stuck with this heap of juicy orange buggers and all at once I thought why not make ice cream or a kind of sorbet with them?
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2 people
Calories per serving 379 kcal
Ingredients
- 1 tbsp sweet apricot jam
- 10,5 oz fresh and very ripe apricots (300 g)
- ¾ cup cream (180 ml)
- 3 oz caster sugar (85 g)
- ½ cup unsweetened yogurt (120 ml)
- black sesame seeds
Instructions
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Slice the ripe apricots in half and remove the pit in the center. Discard it and then chop the apricot flesh up into small chunks. Add them to a medium saucepan together with the apricot jam and the caster sugar.
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Place the pan over medium-high heat and stir regularly while the caster gently melts and the apricot softens a little. Cook and stir for about 5 minutes. Then pour in the cream.
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Stir the soft apricots well, put a lid on the pan and cook them for another 4 to 6 minutes until they fall more or less apart.
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Take the pan off the heat and let the apricots cool down fully. Then pour this mixture in a clean blender.
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Blend for a couple of minutes until it looks smooth and all the chunks are gone. Then add the yogurt.
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Blend again. Your ice cream mixture is ready now. Follow the specific instructions of your ice cream maker to turn the ice cream mixture into ice cream.
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Once that is done, scoop the fresh ice cream into cold bowls. Sprinkle with black sesame seeds (optional) and serve the ice cream immediately.