Apricot cream ice cream with chocolate sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Carve 2 apricots crosswise, blanch with boiling water. Drain the apricots and rinse with cold water. Peel the skin off the apricots. Halve the apricots, remove stones. Cut the apricots into small cubes

2. 2

   Separate eggs. Beat the egg yolks, 75 g sugar and vanilla pulp with the whisk of the hand mixer until foamy. Beat 350 g cream and egg white separately until stiff. Fold the cream first, then the beaten egg white into the egg-sugar mixture. Fold in apricot cubes. Rinse a box form (1.5 litre capacity) with cold water, pour in vanilla cream and freeze for at least 4 hours

3. 3

   Roughly chop the chocolate. Heat 150 g cream in a small pot, add chocolate and dissolve in it while stirring. Remove from the heat and let it cool down, stirring several times. Wash 3 apricots, grate dry, cut in half, remove stones and quarter apricots. Put 2 tbsp. sugar and 1 tbsp. water into a small pan, let it caramelise, deglaze carefully with liqueur and toss the apricots briefly in it (Attention: the gas stove can produce a jet of flame)

4. 4

   Take out ice, turn over, cut off 4 slices (each approx. 1.5 cm thick) (put the remaining ice back into the freezer and use it elsewhere) and cut in half diagonally. Arrange 2 half slices of ice with 3 apricot wedges each and arrange the stock on plates. Decorate with mint and add chocolate sauce

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
460 kcal

CARBS
35 g

FATS
29 g

PROTEINS
6 g