Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ice cream
Apricots
How it's done
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Ice cream
Heat the milk, sugar and salt in a pan. Pour half into the egg yolks, whisk thoroughly. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly, until the mixture thickens and turns creamy. Immediately remove the pan from the heat, pour the mixture through a sieve into a wide stainless steel bowl containing the oil, mix well, leave to cool. Beat the cream until stiff, carefully fold into the mixture, cover and freeze for approx. 5 hrs., stirring 4 times with a whisk.
Apricots
Mix the apricots, sugar, lemon juice and vanilla, cover and leave to infuse for approx. 30 mins. Shape the ice cream into balls, serve with the apricots, drizzle with the oil.
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