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EASY APRICOT ICE CREAM

EASY APRICOT ICE CREAM



The world is a superior spot with this Apricot Ice Cream in it! This dessert is smooth and velvety with the ideal eruption of apricot goodness! You can't accept frozen yogurt as astounding as this!

I can't remain to see my new dessert producer staying there unplugged! For whatever length of time that I have potentially frozen yogurt fixings sticking around, I can't support myself. It's such a decent change from heating where everything needs to follow an accurate equation. Frozen yogurt making is a generous, liquid procedure, simply accept the way things are and appreciate it!

I didn't mess around with this one, there's a pound of new apricots in this formula. I didn't cook or strip them—there is such a great amount of flavor in the strips, and I was going for a new natural product taste. Only a pinch of sugar and a little lemon juice is all they required. At last I tossed in a couple of bunches of hacked organic product to give it a thick surface.

Like my Rhubarb dessert, the shade of this one is a delicate, nearly vintage-looking tint. It makes me mindful of how much fake food shading goes into such a large amount of the food we eat. Try not to be tricked by the unpretentious appearance, this frozen yogurt sneaks up all of a sudden.

What's your preferred flavor?? I need to keep my machine occupied…



Easy Apricot Ice Cream
makes 2 quarts
2 1/2 cups of apricots (I used about 20-25 small apricots)
1 1/2 tbsp. lemon juice
1 cup of  granulated sugar
2 cups of heavy cream
1 1/2 cups of whole milk
1 tsp. of vanilla extract
Instructions
1.    Remove the peel and pits from the apricots. Add the apricots, lemon juice, and sugar to a medium-sized pan over medium heat. Stir until the fruit is tender and the sugar is dissolved. Pour the fruit mixture into a blender and blend until smooth (I like to leave a few small chunks).  Place the fruit mixture in the refrigerator until it is completely cooled.
2.    Mix the heavy cream, milk, and vanilla extract into the chilled fruit mixture. Allow to chill for 1 to 2 hours minutes in the refrigerator (If you are in a hurry, you can chill it in the freezer for about 20-30 minutes).
3.    Place the ice cream mixture into an ice cream maker and freeze according to the manufacturer instructions.
4.    For soft ice cream serve immediately. For a firm ice cream place in the freezer for 1 to 2 hours.
Here are a few other recipes you might enjoy.

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