Lena from "Mein leckeres Leben" has created a delicious ice cream creation for you:
How to make the ice cream
INGREDIENTS (for 1 large bowl of ice cream)
2 fresh organic eggs
100 g raw cane sugar
1/3 tsp bourbon vanilla
250 ml whipped cream
650 g Greek yoghurt (10% fat)
Zest of 1 organic lemon
150 g hazelnuts
2 tbsp honey
1 sprig of rosemary
For the apricot sauce
350 g ripe apricots
50 g raw cane sugar
1 pinch of bourbon vanilla
Preparation
To make the apricot sauce, pit the apricots, place in a pan with the sugar and vanilla and simmer gently for 5 minutes. Blend to a fine sauce using a hand blender. Leave to cool.
Mix the eggs with the sugar and vanilla until creamy (using a food processor, 5 minutes), then slowly add the whipping cream, Greek yoghurt and lemon zest and stir in with a whisk until smooth.
Now place the mixture in the ice cream maker and freeze for approx. 25-30 minutes to form a creamy ice cream.
In the meantime, place the hazelnuts on a baking tray and roast them in the oven at 180°C for about 5-6 minutes until they are golden brown and fragrant. Rub off the skin with your hands.
Place the shelled hazelnuts in a pan with the honey and finely chopped rosemary and caramelise over a low heat. Transfer the nuts to a board and leave to cool. Chop coarsely.
Just before the ice cream is ready, add half of the nuts and allow to freeze briefly (approx. 1 minute). Spread half of the ice cream in a large bowl (preferably pre-cooled) and drizzle with half of the apricot sauce. Spread the rest of the ice cream on top, drizzle with the apricot sauce again and sprinkle with the remaining nuts.
Place the ice cream in the freezer for about 2-3 hours and then you can start savouring it! If the ice cream has been in the freezer for longer (e.g. overnight), leave to thaw for about 5 minutes before serving.