Apricot Ice Cream with Ricotta
A light and refreshing dessert. Soft farmer's cheese, previously rubbed through a sieve, can be used as an alternative to ricotta. Instead of apricots, any fruits or berries, either fresh or canned, may be used. The recipe is for 8-10 servings.
- Total cooking time
- not set
- Number of servings
- 8
- Recipe difficulty
- 2 / 5
Ingredients
for 8 servings
- ricotta 250 g
- cream 33-35% 250 ml
- egg yolk 2
- sugar 100 g
- pitted apricots 200 g
Instructions
Step 1 of 7
Cut the apricots into cubes.
Step 2 of 7
Beat the sugar with the egg yolks until white.
Step 3 of 7
Add the ricotta and mix.
Step 4 of 7
Whip the cream.
Step 5 of 7
Fold the whipped cream into the cheese mixture.
Step 6 of 7
Add the apricots to the mixture and stir.
Step 7 of 7
Pour the mixture into any freezer-safe molds. Place in the freezer for 5–6 hours (preferably overnight).