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My creamy lavender ice cream recipe with mascarpone and honey... Hands down my favorite homemade ice cream recipe I have ever made!

Yogurt & Apricot Ice Cream

I was stuck with this heap of juicy orange buggers and all at once I thought why not make ice cream or a kind of sorbet with them?

Course Dessert
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2
Calories per serving 379 kcal

Ingredients

  • 1 tbsp sweet apricot jam
  • 10,5 oz fresh and very ripe apricots (300 g)
  • ¾ cup cream (180 ml)
  • 3 oz caster sugar (85 g)
  • ½ cup unsweetened yogurt (120 ml)
  • black sesame seeds

Instructions

  1. Slice the ripe apricots in half and remove the pit in the center. Discard it and then chop the apricot flesh up into small chunks. Add them to a medium saucepan together with the apricot jam and the caster sugar.

  2. Place the pan over medium-high heat and stir regularly while the caster gently melts and the apricot softens a little. Cook and stir for about 5 minutes. Then pour in the cream.

  3. Stir the soft apricots well, put a lid on the pan and cook them for another 4 to 6 minutes until they fall more or less apart.

  4. Take the pan off the heat and let the apricots cool down fully. Then pour this mixture in a clean blender.

  5. Pulse for a couple of minutes until it looks smooth and all the chunks are gone. Then add the yogurt.

  6. Pulse again. Your ice cream mixture is ready now. I don’t know what type of ice cream maker you got. Depending on your device, follow the specific instructions to turn the ice cream mixture into ice cream.

  7. Once that is done, scoop the fresh ice cream into cold bowls. Sprinkle with black sesame seeds (optional) and serve the ice cream immediately.

  8. My creamy lavender ice cream recipe with mascarpone and honey... Hands down my favorite homemade ice cream recipe I have ever made!