Greek yoghurt ice cream with apricot swirl and rosemary hazelnuts

Lena from Mein leckeres Leben (My Delicious Life) has come up with a new recipe:

And this is how it's done.

INGREDIENTS (for 1 large bowl)

  • 2 fresh organic eggs
  • 100 g raw cane sugar
  • 1/3 tsp bourbon vanilla
  • 250 ml whipped cream
  • 650 g Greek yoghurt (10% fat)
  • grated 1 organic lemon
  • 150 g hazelnuts
  • 2 tablespoons honey
  • 1 rosemary sprig


for the apricot sauce

  • 350 g ripe apricots
  • 50 g raw cane sugar
  • 1 pinch bourbon vanilla


  1. For the apricot sauce, core the apricots, place in a saucepan with the sugar and vanilla and simmer gently for 5 minutes. Blend with a hand blender to a fine sauce. Leave to cool.
  2. Mix the eggs with the sugar and vanilla until creamy (using a food processor, 5 minutes). Then, slowly add the whipped cream, Greek yoghurt and lemon zest and whisk until smooth.
  3. Now we put the mixture into the ice cream maker and let it freeze for about 25-30 minutes to form a creamy ice cream.
  4. In the meantime, put 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 skins with with your hands.
  5. Put the peeled hazelnuts with the honey and finely chopped rosemary in a pan and let them caramelize over a gentle heat. Transfer the nuts to a board and leave to cool. Chop coarsely.
  6. Just before the ice cream is read, add half of the nuts and freeze briefly (approx. 1 minute). Now spread half of the ice cream in a large bowl (preferably tree-cooled) and drizzle with half of the apricot sauce again and sprinkle with the remaining nuts.
  7. Now, put the ice cream in the freezer for about 2-3 hours and then you can start eating! If the ice cream has been in the freezer for longer (e.g. overnight), let it thaw for about 5 minutes before serving.