Recipe: Creamy ice cream with ricotta and apricots
- Ricotta - 250 Grams
- Cream 33-35% - 250 Milliliters
- Yolks - 2 pieces
- Sugar - 100 grams Gram
- Apricots without pits - 200 Grams
Attention! Ricotta is a cottage cheese. If desired, you can replace it with ordinary cottage cheese or such varieties as Philadelphia, Buko, Almette and so on. Apricots should be cut into cubes, and sugar grind with yolks to belgo color. Then add the cottage cheese and mix. Then whip the cream and add them to the cottage cheese, then mix. Then add the cubes of apricots and mix everything together. Put everything in the molds and put them in the freezer for 5 hours (you can all-night).