Two-thumbs up for this easy apricot ice cream, perfect for hot summer days.

Serves: 6 Preparation time: 20′ Cooks in: 10′ + 5h freezing Ready in: 30′

700gr apricots ripe, washed, chopped
¾ cup water
½ cup runny honey
1½ cup heavy cream
1 tsp lemon juice


Step 1
In a saucepan simmer apricots with water for 10 minutes until tender. Remove pan from heat and stir in honey until completely dissolved. Let cool.

Step 2
Whizz apricots with their syrup until you get a smooth puree. Put in a bowl.

Step 3
Beat heavy cream to produce a yogurt consistency creme and stir in apricot puree.

Step 4
Transfer to an ice cream machine and churn until you get the texture of ice cream and freeze according to the manufacturer’s instructions. Or pop it into a stainless container and freeze until is starts to firm up. Then beat the ice cream again or fluff it with a fork and return to freezer. Repeat the process for at least 3 times. Cover with lid and leave it to firm up completely.

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