Ingredient!
50 apricot seeds (4 1/2 ounces)
2 cups of milk
1 1/2 cups heavy cream
1/4 cup sugar
7 egg yolks
Preparation!
Wrap apricot boxes in a heavy dish towel. On the floor or on a sturdy cutting board, the crack opens the pit with a hammer or meat half where the core is exposed. Watch your fingers.
In a medium saucepan, apricot kernels and shells are combined with milk and heavy cream. Bring to a boil pump of heat and allow to cool. Chill overnight in the fridge.
The next day bring the milk mixture to a boil again and strain through a fine sieve. Meanwhile, in a large bowl, whisk together the sugar and eggs until light and fluffy. Whisk about 1/2 cup of warm milk into the egg mixture, then pour the egg mixture into the milk. Pour into a large saucepan, place over medium-low heat and stir constantly with a wooden spoon, cook until thick enough to coat the back of the spoon. Remove from heat immediately. Let cool and then strain.
Pour into an ice maker and follow the manufacturer’s instructions.