Apricot Ice Cream (Gelato di Albicocche)
Apricot Ice Cream (Gelato di Albicocche)
Apricot Ice Cream (Gelato di Albicocche)
5
1
Stefano Moraschini
Put to fire the sugar with half a litre of water and keep the syrup boiling for 2-3 minutes.
Pass the apricot pulp through a sieve, mix it cold syrup and add the cream.
Pour everything into a large bowl, put a freeze in the freezer and serve in individual bowls.
Calories calculation
Calories amount per person:
363
Ingredients and dosing for 4 persons
License
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