Ingredients
- 2 cups whole mlk
- 1 cup cream
- 1 tsp vanilla paste
- ¾ cup caster sugar
- ¼ cup cane sugar
- 4 eggyolks
- 250 g mascarpone
- 500 g apricots
- 1 ½ tbsp caster sugar
- ¼ tsp ground cardamom
- freshly milled pepper to garnish
Preparation
Step 1
Place milk and cream in a saucepan. Add vanilla paste and stir well. Place the milk over a low heat and slowly bring it to a strong simmer then remove it from the heat. Leave to cool for about 10 minutes.
Meanwhile whisk the egg yolks and sugar together in a large bowl until pale yellow and creamy. While whisking gradually add all the hot milk.
Pour back the mixture to the saucepan and place it over a low heat, cook gently while stirring constantly with a wooden spoon until it thickens and coats the back of the spoon. Be careful not to overheat the milk as you will end up with scrambled eggs. Remove it from the heat and leave it to cool.
Halve and pit apricots place them in a saucepan, add sugar and cardamom, bring to a boil and cook only 1-2 minutes. Blend with an electric mixer but not too smooth.
When the custard has cooled whisk in the mascarpone until well combined.
If you don't have an ice-cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and whisk with an electric whisk, then do it in every 45 minutes for 4 times. At last stir in the apricot but not thoroughly.
Freeze until ready to serve. Sprinkle with freshly milled pepper.