Refreshing apricot ice cream with a hint of lemon – perfect for warmer days.
Ingredients
- Apricots, 1/2 kg
- Sugar, 2 tablespoons
- Lemon juice, 1 piece
- Powdered sugar, 1 tablespoon
- Milk, 1/2 liter (1.5% fat)
- Milk powder, 75 grams (defatted)
Preparation
Blanch the apricots with boiling water, then after a minute, pour cold water over them and peel off the skin. Place the fruits in a saucepan, add sugar and lemon juice. Cook over low heat until the fruits break down. Blend until smooth, then set aside to cool.
In another saucepan, heat the milk, milk powder, and powdered sugar until the ingredients combine. Once the sugar and milk powder dissolve, remove from heat, being careful not to let it boil.
Combine the two cooled mixtures, chill in the refrigerator, and then pour into an ice cream maker, following the manufacturer’s instructions.
