Apricot ice cream with apricot Variegato (Apricot) – Eis-Perfecto – Make your own ice cream ? (recip
Apricot ice cream with apricot Variegato (Apricot) Recipe that stays creamy & portionable even in the freezer. No more rock hard ice with Eis-Perfecto!
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Cooking tools:
- Ice cream maker
- Blender
- Saucepan
- Stove
- Instant-read thermometer
- Spoon
- Refrigerator
- Freezer
- Mason jar
- Canning pot
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 510 g apricots (fresh or frozen) - weighed pitted and pureed!
- 20 g lemon juice
- 110 g whole milk 3,5%
- 115 gr Eis-Perfecto
- 55g perfecto minus
- 15 gr Bindemittel-Perfecto,
- 35 g sugar
- a pinch of salt
- 140g cream 30% (32% or 36%)
- 75g apricots, deseeded, weighed pureed
- 10g lemon juice
- pinch of salt
- 20-25g raw sugar
- 25g Variegato perfecto
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