Apricot Ice Cream

Conditionally suitable for preparation without ice cream maker, must be mixed a few times during the freezing process.

Rinse the apricots, cut them in half and remove the stones.

Cut away any stained areas on the skin of the fruit.

Place white wine, water and sugar in a saucepan, bring to a boil and make over medium heat for 5 min. Cool slightly.

Grind the apricots, the juice of one lemon and the white wine syrup in a hand mixer or with a hand blender until very fine. Stir in the liqueur as desired.

Whip the cream until stiff. Stir into the apricot puree.

Pour into a freezer-proof container or possibly into the ice cream maker and freeze. If the ice cream is not frozen in the machine, it should be worked through thoroughly two or three times with the mixer during the freezing process.

The flavor of this ice cream depends on the ripeness of the apricots. Unfortunately, the apricots available in our country are often not fully ripe, because otherwise they spoil easily during transport from the south.

cooled down in detail.

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