Vanilla Ice Cream with Apricot Jam


  • 800gr evaporated milk light
  • 400gr sweetened condensed milk
  • 200gr greek strained yogurt 2%
  • 1 vanilla pod
  • handmade apricot jam


In a large bowl pour the milk and freeze it for 2 hours.
Put the condensed milk in the refridgerator.
Split the vanilla pod lengthwise with a knife and scrape the pod halves to remove the seeds.
After 2 hours beat the milk for 1 minute until double the size. Add the condensed milk and vanilla seeds and beat for 1 more minute. Add yogurt and continue beating to mix the ingredients.

Transfer the mixture in two large ice cream containers.
Put them in the freezer for 2-3 hours.
Mix well and add tablespoons of apricot jam.
Do the same procedure after 2-3 hours. Add as much apricot jam you want.
Leave it the freezer overnight.

I served the Vanilla ice cream with Apricot Jam next to a delicious and healthy Peach Pie from the Greek food blog ΝΕΑΝΙΚΟΝ/Γλυκοπλαστείο.

Super Sunday breakfast!!!

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