Apricot ice cream with cream

For this ice cream, first prepare a smooth fruit purée. Wash the apricots, halve them and remove the stones. Put the soft flesh into a blender, add a spoonful of fresh lemon juice and blend until completely smooth. The lemon brightens the flavor and keeps the color fresh. For the finest texture, push the purée through a fine sieve so no bits of skin remain. Then chill it thoroughly in the fridge.

Whip the well-chilled cream with the vanilla sugar into a firm, fluffy foam. Take your time. In a second bowl, stir the condensed milk together with the icing sugar and the cold fruit purée until smooth. Fold this sweet mixture gently into the airy foam in two or three batches, using a soft spatula. Always work from the bottom upward, so the mass stays light and keeps its volume. The base should look pale and glossy.

Pour the finished smooth mass into a container with a tight lid and level the surface with a spatula. Put the container into the coldest part of the freezer and leave it to set for at least 6 hours, or ideally overnight. If you do not own a machine, stir the mixture with a fork every 30 minutes during the first few hours. The more often you stir, the smoother the final texture.

Before serving, let the frozen dessert soften for a few minutes at room temperature. It then scoops far more easily. Shape neat round balls with a spoon dipped in hot water. Decorate each portion with a few slices of fresh fruit and a small sprig of mint. Serve straight away.