Hello my lovelies!
Summer is the perfect time for deliciousness and freshness! So, as obvious as it seems, I’m making ice creams…
Today, may I suggest my apricot ice cream with basil?
Let’s see the recipe, Chef!
Apricot Ice Cream with Basil
- 750 g apricots
- 50 g sugar
- 60 g glucose syrup
- 1/2 lemon
- 15 basil leaves
- 150 g liquid cream 30% fat
Wash, cut and remove the stones of the apricots.
Place them in a sauce pan with sugar, glucose syrup, lemon juice and basil leaves.
Cook at medium heat for 30 minutes, stir from time to time.
Let cool down.
Mix with a blender or hand mixer.
Add the cream and combine.
Set aside in your fridge to get a cold mixture.
Place in your ice cream maker.