Ginger ice cream

Name: ginger ice cream
Total time: 265 min
Yield: 6
Ingredients: 150 ml coconut milk; 6 cm fresh ginger; 1 orange; 80 gram sugar; 200 ml whipped cream; 150 ml Greek yoghurt; 2 tablespoon shaved almonds; 9 fresh apricots

Ingredients

Directions

Additional requirements: hand mixer, 1 liter freezer, hand blender, ice cream scoop.
Cut the ginger into thin slices.
Grate the orange.
In a pan, bring the coconut milk with the ginger and orange zest to the boil and let it gently draw for ten minutes.
Sift the coconut milk over a bowl, press the moisture well from the ginger into the sieve.
Dissolve the sugar in the coconut milk while stirring.
Allow the mixture to cool.
In the meantime, whip the cream in a large bowl.
First beat the yoghurt and then the coconut mixture through it and transfer this mixture to the freezer.
Put the freezer without lid in the freezer and let the ice freeze in four to five hours.
Make the semi-frozen ice cream soft and creamy after two hours with the hand blender.
This breaks the ice crystals and gives the ice a nice soft structure.
Roast the almonds in a dry frying pan until golden brown.
Remove the pan from the heat and stir in the spoonful of sugar.
Spoon the almonds on a piece of baking paper and let them cool.
Chop them roughly.
Wash the apricots and halve them.
Remove the pit.
Serve bread rolls with the apricots and almonds around it.