Iced cream cheese cream

Name: Iced cream cheese cream
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 150 ml apple juice; 100 g dried soft apricots; 200 g Whipped cream; 1 egg (size M); 4 TABLESPOONS Sugar; 100 g Double cream cream cheese; 1 TABLESPOON Lemon juice; 50 g Soft Caramels; 7-10 Tbsp Icing sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

150 ml apple juice
100 g dried soft apricots
200 g Whipped cream
1 egg (size M)
4 TABLESPOONS Sugar
100 g Double cream cream cheese
1 TABLESPOON Lemon juice
50 g Soft Caramels
7-10 Tbsp Icing sugar

Directions

1
Boil up apple juice for the ice cream. Soak the apricots for at least 1 hour. Puree finely in a tall, slim container with a blender
2
Whip 150 g cream until stiff. Separate the egg. Whisk the egg white with the whisk of the hand mixer until stiff, adding 2 tablespoons of sugar. Beat the egg yolks and remaining sugar with the whisks of the hand mixer until creamy. Mix cream cheese, lemon juice and egg yolk mixture. Fold in the beaten egg white and cream one after the other
3
Pour the ice cream mixture and apricots into silicone moulds (e.g. 3 fir trees of approx. 100 ml capacity and 3 stars of approx. 130 ml capacity), swirling gently with a spoon. Freeze the moulds for at least 4 hours
4
In the meantime, roughly chop the soft caramels. Bring 50 g cream and caramels to the boil and dissolve the caramels in the hot cream. Put the sauce in a cool place
5
Carefully remove ice from the moulds. Arrange ice cream and sauce on plates and dust with icing sugar to taste
6
Waiting time approx. 5 hours