Best 2 Fresh Apricot Ice Cream Recipes
**Indulge in the Sweetness of Summer with Fresh Apricot Ice Cream: A Refreshing Treat for All**
As summer's golden rays bathe the world in warmth, it's time to embrace the season's bounty of fresh, ripe apricots. These luscious fruits, with their velvety skin and vibrant orange hue, hold a special place in our hearts and kitchens. To celebrate their arrival, let's embark on a culinary journey with fresh apricot ice cream. This delectable dessert is a symphony of flavors and textures, a perfect balance of sweet, tangy, and creamy.
Our collection of apricot ice cream recipes caters to every palate and preference. From the classic custard-based ice cream, rich and velvety with a hint of vanilla, to the lighter and airier sorbet, bursting with the essence of fresh apricots, these recipes are sure to satisfy your sweet cravings. For those seeking a vegan alternative, we have a delightful coconut milk-based ice cream, equally creamy and refreshing. And if you're gluten-free, don't worry—we've got a recipe tailored just for you, ensuring everyone can indulge in this summertime treat.
So gather your ingredients, prepare your ice cream maker, and let's dive into the world of fresh apricot ice cream. With each spoonful, you'll be transported to a sun-drenched orchard, surrounded by the sweet aroma of ripe apricots. Whether you prefer the classic custard base, the lightness of sorbet, the creaminess of coconut milk, or the gluten-free option, these recipes guarantee a delightful experience.
APRICOT ICE CREAM
Provided by Moira Hodgson
Categories ice creams and sorbets, project, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
- Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
- Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
- Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
- Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.
FRESH APRICOT ICE CREAM
This is the Runner-Up recipe for 1995 in the San Francisco Chronicle, from Georgeanne Brennan. The Blenheim variety of apricot has a particularly good flavour and is recommended for this recipe.
Provided by evelynathens
Categories Frozen Desserts
Time 35m
Yield 1 quart (approximately)
Number Of Ingredients 6
Steps:
- Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them.
- Separate the apricots into halves and discard the pits.
- Chop the apricots coarsely and put them in a large glass bowl.
- Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them.
- While the apricots are standing, prepare the custard ice cream base.
- Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
- Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.
- Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
- Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes.
- Remove from the heat and add the almond extract.
- Let the mixture cool to room temperature, then stir in the pureed apricots.
- Freeze in an ice cream maker according to the manufacturer's instructions.
Tips:
- Selecting ripe apricots: Choose firm, plump apricots with a deep orange color. Avoid any fruit with bruises or blemishes.
- Preparing apricots: Wash the apricots thoroughly and remove the pits. You can use a paring knife or a cherry pitter to make this task easier.
- Adding sweetness: The amount of sugar you add to the ice cream base will depend on the sweetness of the apricots. If using very ripe apricots, you may need less sugar. You can also use honey or maple syrup as a natural sweetener.
- Chilling the ice cream base: Before churning the ice cream, chill the base in the refrigerator for at least 4 hours or overnight. This will help the ice cream freeze more evenly and smoothly.
- Churning the ice cream: Follow the instructions on your ice cream maker to churn the ice cream. The churning time will vary depending on the type of ice cream maker you are using.
- Storing the ice cream: Once the ice cream is churned, transfer it to a freezer-safe container and freeze for at least 4 hours before serving.
Conclusion:
Apricot ice cream is a delicious and refreshing summer treat that is easy to make at home. With just a few simple ingredients, you can create a creamy and flavorful ice cream that is sure to please everyone. So next time you have a craving for something sweet, give this apricot ice cream recipe a try.
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