Homemade ice cream with apricots without mixing and feeling snow or ice

There are many ice cream recipes. But some of them are quite complex, do not always work out or require constant mixing. Our homemade fruit ice cream does not require a higher culinary education, and everyone who has a mixer in the household will probably cope with its preparation.

Homemade fruit ice cream ingredients

500 ml cream with a fat content of 33%
200−250 ml of condensed milk
300g apricots
1g vanillin

Preparation

The first thing you do is cool the cream container.
Wash the apricots thoroughly and remove the bones from them.
Send them to the blender bowl and whip them to homogeneous mashed.
Beat cold cream in a chilled bowl at small turns of the mixer, then gradually increase the turnover until the cream thickens.
Add vanillin and condensed milk and keep whipping. Condensed milk can be taken less if you do not want its taste to be clearly felt. Or a little more if you like sweets.
At the end, add apricot (raspberry, strawberry or any other) puree and gently mix everything with a spatula. When it is not season for berries, you can use bananas.
Pour the resulting mass into a suitable form for freezing.
Cover the food film and send it to the freezer.
There is no need to mix ice cream during freezing.
After 3 hours, the mixture was not yet completely frozen and resembled soft ice cream, and an hour later reached the necessary consistency.
It turned out a fantastic ice cream without mixing and feeling snow or ice.
Put a couple of balls on the plate and enjoy it. Bon appetit and successful culinary experiments!

A more budget and less fatty version of ice cream is obtained if you replace cream with sour cream of 20% fat content. And with other recipes of homemade ice cream you can find in our article.

Milk ice cream cream fruit