Apricot Ice-cream

Description

In Romanian: Inghetata de caise

Ingredients

• 8 yolks
• 7 oz / 210 g sugar
• 1 qt / 1 l milk
• 1 cup whipped cream
• ½ lb / 250 g apricots

Procedures

1. Beat the sugar with yolks until creamy, add the milk and then cooled off and simmer, stirring continuously, until thickened (it should not come to a boil).
2. Let the mixture cool off and set to freeze.
3. When almost frozen, add 1 cup whipped cream and ripe, clean, crushed apricots.
4. Mix well and freeze.