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🍰 Pistachio Ice Cream with Apricots

472 kcal · 30 min · 4 servings

Ingredients

• 1 untreated lemon
• 2 extra-fresh eggs
• 6 tbsp orange honey
• 150 ml whipping cream
• 50 g unsalted pistachios (shelled)
• 65 g chopped almond kernels
• 150 g yogurt
• 1 can apricot halves
• juice of one orange
• 1 packet vanilla sugar

Instructions

1. 1. Rinse the lemon under hot water.
2. 2. Grate the zest finely.
3. 3. Squeeze out the juice.
4. 4. Put the eggs, honey, and some of the lemon zest into a metal bowl.
5. 5. Place this bowl over a pot of hot water (bain-marie).
6. 6. Whisk the mixture with the hand mixer on the highest speed.
7. 7. Continue whisking until the mixture becomes thick and creamy.
8. 8. Remove the bowl from the hot water.
9. 9. Let the mixture cool down briefly.
10. 10. Whip the cream until stiff.
11. 11. Chop the pistachios.
12. 12. Set aside one teaspoon of the pistachios.
13. 13. Mix the yogurt, the remaining pistachios, and the almonds with the ice cream base.
14. 14. Gently fold in the whipped cream.
15. 15. Fill the mixture into a small loaf pan.
16. 16. Freeze the pan for about 3 hours in the freezer compartment.
17. 17. Stir the mixture occasionally until it is almost firm.
18. 18. Let it freeze for another 1 hour.
19. 19. Let the apricots drain well.
20. 20. Puree half of the apricots.
21. 21. Mix the puree with the orange juice and the vanilla sugar.
22. 22. Release the parfait from the pan.
23. 23. Slice the parfait.
24. 24. Cut the slices diagonally in half.
25. 25. Arrange the parfait with the apricots and the apricot puree.
26. 26. Sprinkle with the pistachio kernels.
27. 27. Serve the dish.

Nutrition per serving

• kcal: 472
• Protein: 13 g · Fett/Fat: 31 g · Carbs: 33 g