for 4 person

Ice cream

2 dl	full-cream milk
75 g	sugar
1 pinch	salt
2	fresh egg yolk, beaten
¾ dl	olive oil
2 ½ dl	full cream

Apricots

400 g	apricot, cut into wedges
2 tbsp	coarse cane sugar
½ tbsp	lemon juice
¼ tsp	bourbon vanilla powder
½ tsp	olive oil

How it's done

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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