For the apricot ice cream, first finely puree the apricots in a stand mixer.
Whip the cream until stiff – this is done very quickly in a stand mixer. Add the honey and the apricot puree and season to taste. Freeze the cream.
After freezing once, it is usually still very ‘crystalline/watery’. If you puree the frozen mass again, it becomes creamier and creamier. If you do it 2-3 times, the apricot ice cream becomes wonderfully creamy!
Preparation Tip:
With fresh apricots apricot ice cream tastes very intense! Can also be used as a cream.
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