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  • 500g of apricot jam
  • 500ml of fresh cream
  • 200ml of whole milk
  • 100g of sugar
  • 4 egg yolks


  1. In a saucepan, mix the apricot jam, milk, and half of the sugar. Heat over medium heat until the sugar is completely dissolved.
  2. In another bowl, beat the egg yolks with the remaining sugar until you get a pale and creamy mixture.
  3. Slowly pour the hot milk mixture over the egg yolks while stirring constantly.
  4. Put the mixture back in the saucepan and cook over low heat, stirring constantly, until the preparation thickens slightly and coats the back of a spoon.
  5. Remove from heat and let it cool completely.
  6. Once cooled, incorporate the fresh cream.
  7. Pour the mixture into an ice cream maker and churn until the ice cream is set.
  8. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
  9. Serve the apricot ice cream with a bit of apricot jam on top for additional flavor.


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