Apricot Ice-cream

Description
In Romanian: Inghetata de caise

Ingredients

 * 8 yolks
 * 7 oz / 210 g sugar
 * 1 qt / 1 l milk
 * 1 cup whipped cream
 * ½ lb / 250 g apricots

Directions

 * 1) Beat the sugar with yolks until creamy, add the milk and then cooled off and simmer, stirring continuously, until thickened (it should not come to a boil).
 * 2) Let the mixture cool off and set to freeze.
 * 3) When almost frozen, add 1 cup whipped cream and ripe, clean, crushed apricots.
 * 4) Mix well and freeze.