Recipes

Valais apricot ice cream

Name: Valais apricot ice cream
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Yield: 8
Ingredients: 8 Valais apricots; 300 g plain yoghurt; 180 g sweetened condensed milk; 250 g full-fat cream; 1 tablespoon lemon juice; 1 sprig of fresh rosemary; 1 to 2 tablespoons honey

Category
Dessert
Difficulty
Intermediate
Total time
280 min
Preparation time
20 min
Cooking time
20 min
Resting time
240 min

Apricot ice cream mixture from Valais before freezing

Valais apricot coulis being poured into the ice cream mixture

Halved Valais apricots and rosemary sprigs before baking

Preparation

Preheat the oven to 180°C. Wash the apricots, cut them in half and remove the stones. Place the apricot halves on a baking tray lined with baking paper. Drizzle with lemon juice, honey and rosemary. Bake for 20 minutes.
While the apricots are baking, pour the plain yoghurt, sweetened condensed milk and whole cream into a large bowl. Whisk with an electric mixer for a few minutes until smooth and homogeneous.
Once the apricots are baked, place them in a bowl and blend until smooth. Leave to cool completely.
Gently fold the cooled apricot purée into the rest of the mixture. Pour into a container suitable for freezing. Place in the freezer for at least four hours (avoid freezing at too low a temperature).
Before serving, leave the ice cream at room temperature for a few minutes.

Recipe by: Margaux Seydoux