Melon-apricot ice cream with vanilla

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Cut the apricots crosswise, place them in a bowl and boil water over them. Quench, skin and stone the fruit. Puree the pulp with lemon juice, vanilla sugar and approx. 15 g icing sugar.

2. 2

   Possibly sweeten with icing sugar.

3. 3

   Remove the seeds from the melon, remove the flesh from the skin. Puree with approx. 20 g icing sugar and sweeten with icing sugar if necessary.

4. 4

   Fill the fruit purees alternately into the ice cream containers and close them. Put 1 ice-stick into each ice cream and freeze overnight.

5. 5

   To serve, briefly dip the ice cream container in hot water, remove the lid and pull the ice cream on a stick out of the mould.