Apricot Ice Cream Apricot Ice cream


  • 3 eggs separated
  • 3/4 cup superfine sugar -- divided
  • 1 1/2 cup whipping cream
  • 6 apricots

Preparation Method

  • Halve the apricots and remove the stones. Place in saucepan and fill with just enough water to cover.

  • Boil gently until tender.

  • Drain and press apricots through a sieve.

  • Set aside to cool. Beat the egg yolks with half the sugar until thick and pale.

  • Beat the egg whites until stiff peaks form.

  • Add the other half of the sugar and beat in to form a meringue. Gently fold into egg yolk mixture.

  • Gently fold into egg yolk mixture.

  • Whip cream until very stiff (be careful not to over beat). Gently fold cream into egg mixture.

  • Add apricot puree and fold through until thoroughly mixed.

  • Pour into Freezer container and freeze.

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