Apricot Ice Cream

Name: Apricot Ice Cream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Apricot Meat; 50g granulated sugar; 200g Light cream; 10g corn starch; Some Shimizu

by Tian Luo girl

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Welcome to the following WeChat public account "Girl Tian Luo", whoever changes the law will send you benefits! (It's a real benefit!)
I recently went out for training for ten days, and then I found that there are a lot of messages in the backstage, do you love you~ In order to express my love for you, I am considering whether to have another wave of welfare recently...
Oh, far away, most of the messages in the message are me who pours me into the sea creatures in Beijing and-come to ask for the ice cream recipe (I know ~), just got home, I will serve everyone non-stop and I think it is super delicious Ice cream recipe~ Well, no egg yolk is needed, so those who don’t like egg yolks (such as me) don’t worry! The other fruits are basically the same thing~
Last but not least, although ice cream is delicious, for good health, don't be greedy! "

Ingredients

Apricot Ice Cream

1. Fresh apricots are washed clean, remove the core, no need to peel

2. Add 30g granulated sugar or powdered sugar, add a little bit of water to make a puree

3. Put it in a small pot and simmer on low heat

4. Leave a portion of the fruit puree, add a little water, add cornstarch and mix well, then pour it back into the pot and cook until thick

5. Put the boiled fruit syrup aside to dry to get it. At the same time, add the whipped cream to the remaining 20g sugar and beat it to seven minutes

6. Take out a part of the whipped cream and the cooled fruit paste and mix well

7. Pour it back into the basin and mix well with all the whipped cream

8. This is what it looks like after mixing. It is about the same concentration as the chiffon cake batter. Just put it in the refrigerator and freeze it~ (Of course you can take it out and stir it every hour if you are not afraid of trouble)