Buttermilk-apricot ice cream with marinated fruits

Name: Buttermilk-apricot ice cream with marinated fruits
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 600 g ripe apricots; 50 g Icing sugar; 7-10 Tbsp juice and peel of 1/2 untreated lemon; 1/4 l Buttermilk; 100 g Whipped cream; 1 TABLESPOON Sugar; 5 TABLESPOONS Apricot Liqueur (Apricot Liqueur); 150 g Raspberries; 7-10 Tbsp Lemon balm for; 7-10 Tbsp Garnish

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

600 g ripe apricots
50 g Icing sugar
7-10 Tbsp juice and peel of 1/2 untreated lemon
1/4 l Buttermilk
100 g Whipped cream
1 TABLESPOON Sugar
5 TABLESPOONS Apricot Liqueur (Apricot Liqueur)
150 g Raspberries
7-10 Tbsp Lemon balm for
7-10 Tbsp Garnish

Directions

1
Carve apricots crosswise and blanch with boiling water. Rinse cold and peel the skin. Halve the apricots and stone them. Puree half of the fruit with icing sugar, lemon juice and zest. Stir in buttermilk. Whip cream until stiff and fold loosely into the fruit mass. Leave to freeze in the freezer for at least 5-6 hours.
2
Stir vigorously several times in between. Cut remaining apricots into slices. Sprinkle with sugar, sprinkle with liqueur and leave to stand for approx. 30 minutes. Sort the raspberries. Let the ice cream thaw a little and turn out of the bowl. Cut into small cake pieces and arrange on plates with raspberries and marinated apricots. Serve garnished with lemon balm leaves
3
city.