Homemade Apricot&Peach Ice Cream

My search for an ice cream machine goes back at least 1 year. Culinary InstituteYou all know my Chef Scool days in . At that time, the school's patisserie was one of the places I enjoyed spending time. We were making all the ice creams served as well as the desserts ourselves. Tahini, pumpkin, coffee etc.

In those days, there was no shopping center that I went in and out of, just to find an easy-to-use and affordable machine. The ones I found were either too big, unusable, or expensive. I even thought of the Kitchen aid apparatus, which had not yet come to Turkey (at that time). Afterwards, I postponed it by saying to another spring.

To be honest, I wasn't expecting much to find what I was looking for, until I met Tefal Ice Cream at the "My Ice Cream Tefal" event organized by Fikirühim last week.

Ours was a bit of love at first sight :) It's like the reunion of two lovers who have been waiting for each other for a long time.

The first recipe I tried with my Tefal Ice Cream was again around 23:00 on a depression night.

An incredible flavor emerged from the few and slightly crushed fruits in the house.

Everything else is in the user manual ;)

Now I leave you with the fruit ice cream of our love.

Love…

Ingredients for Homemade Apricot&Peach Ice Cream Recipe

• 250 g peach & apricot puree (adjust the ratio using fresh fruits)
• 75 gr granulated sugar
• 3 egg yolks
• 250 ml milk
• 120 ml cream
• 6 dried apricots

How to Make Homemade Apricot&Peach Ice Cream Recipe?

1. Peel the skins of the apricots and peaches, remove the seeds and pass them through the blender.
2. Put the cream and milk in a sauce pan, bring to a boil, mix on low heat and remove from the stove.
3. Beat the egg yolks and granulated sugar in a mixer until white. Add the milky mixture you prepared little by little to this mixture by mixing it. (The reason we add little by little is because we don't want the egg yolks to cook and clump together)
4. Put the beaten egg yolks mixed with milk back into the saucepan. Stir and cook on low heat until it reaches the consistency of custard.
5. Add the peach & apricot puree to the mixture you take from the stove, whisk well and leave to cool at room temperature.
6. While the mixture is cooling, chop the dried apricots to the size of backgammon dice and set aside.
7. Turn on your ice cream maker. Transfer the apricot-peach mixture, which has come to room temperature, into it and wait for it to thicken for 20 minutes.
8. Add dried apricot pieces to your ice cream and mix for another 5 minutes.
9. Serve with chocolate sauce.