Apricot cream cheese ice cream with caramel sauce

Name: Apricot cream cheese ice cream with caramel sauce
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 150 ml apple juice; 100 g dried soft apricots; 200 g Whipped cream; 1 fresh organic egg (Gr. M); 60 g Sugar; 100 g Double cream cheese; 1 TABLESPOON Lemon juice; 50 g soft caramel sweets (e.g. "cream moo-moos"); 7-10 Tbsp Icing sugar; 6 Silicone mold

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

150 ml apple juice
100 g dried soft apricots
200 g Whipped cream
1 fresh organic egg (Gr. M)
60 g Sugar
100 g Double cream cheese
1 TABLESPOON Lemon juice
50 g soft caramel sweets (e.g. "cream moo-moos")
7-10 Tbsp Icing sugar
6 Silicone mold

Directions

1
Boil up juice for the ice cream. Soak the apricots for at least 1 hour. Puree the apricots and juice with a hand blender.
2
Whip 150 g cream until stiff. Separate the egg. Beat the egg yolks and 30 g sugar with the whisks of the mixer until light creamy. Stir in cream cheese and lemon juice. Beat the egg whites until stiff, then pour in 30 g sugar.
3
First fold cream, then beaten egg white into the cream cheese. Pour into silicone moulds (each containing approx. 100 ml). Sprinkle apricot puree on top and swirl into the cream with a spoon. Cover and freeze for at least 4 hours.
4
For the sauce, chop the candies coarsely. Bring 50 g cream to the boil and melt the sweets in it while stirring, then simmer for about 1 minute and let it cool down.
5
Carefully remove ice from the moulds. Serve with sauce and dust with icing sugar.