- 500g of apricot jam
- 500ml of fresh cream
- 200ml of whole milk
- 100g of sugar
- 4 egg yolks
- In a saucepan, mix the apricot jam, milk, and half of the sugar. Heat over medium heat until the sugar is completely dissolved.
- In another bowl, beat the egg yolks with the remaining sugar until you get a pale and creamy mixture.
- Slowly pour the hot milk mixture over the egg yolks while stirring constantly.
- 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.
- Remove from heat and let it cool completely.
- Once cooled, incorporate the fresh cream.
- Pour the mixture into an ice cream maker and churn until the ice cream is set.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
- Serve the apricot ice cream with a bit of apricot jam on top for additional flavor.