Ingredients: 400 ml of milk, 200 ml of cream (20%), 150 g of brown sugar, 6 yolks, ½ h. Spoons of vanilla extract.
For caramel: 6 apricots, 20 g of brown sugar, 1 tbsp. A spoon of maple syrup or liquid honey, 1 h. Spoon of cream oil, 4 cardamom pods.
Cooking method: Milk and cream pour into a large saucepan, add a vanilla extract, bring to a boil and immediately remove from the fire. Yolks whip with a mixer, pour sugar and beat everything into a thick light mass. Hot milk with cream pour into the yolk-sugar mass and smear the wedge. Place milk with yolks on a water bath and stir a wedge until the mixture thickens, then cool. Send a lot to 4-6 hours in the freezer and periodically beat the mixer or use the machine for cooking ice cream. Apricots separate from the bones. Cardamom pods crush and remove the grains. Heat the creamy oil in a pan, add sugar, cardamom branches, pour the maple syrup, lay out half an apricot and caramelizes them. Serve ice cream with caramelized apricots.