Ingredient
50 apricot pits (4 1/2 ounces)
2 cups of milk
1 1/2 cups heavy cream
1/4 cup sugar
7 egg yolks
Preparation!
Wrap the apricot kernels in a thick cloth. On the ground or on a sturdy cutting board, open the pits with a hammer or meat mallet, exposing the grains. Look at your fingers.
In a medium saucepan, combine the apricot pits and shells with the milk and heavy cream. Bring to a boil and let cool. Refrigerate overnight in the refrigerator.
The next day, bring the milk mixture again and pass through a fine sieve. Meanwhile, in a large bowl, whisk together sugar and yolks until light and fluffy. Whisk about 1/2 cup of hot milk in the egg mixture, then whisk the egg mixture in the milk. Pour into a large saucepan, place over medium-high heat and, stirring constantly with a wooden spoon, cook until thick enough to coat the back of the spoon. Remove from heat immediately. Let cool, then strain.
Pour into an ice cream maker and follow the manufacturer’s instructions.