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.
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Antonio Martines
a-m@yahoo.comI can't wait to try this recipe! It sounds so delicious.
Laxmi pradhan Pradhan
p_laxmi29@gmail.comThis ice cream is a bit pricey to make, but it's worth it for a special occasion.
Said Mehmood
mehmoods1@yahoo.comI'm not usually a fan of apricot ice cream, but this recipe changed my mind. It's so creamy and flavorful.
sarah akech
s_a@gmail.comThis ice cream is so refreshing and delicious. It's the perfect summer treat.
Willem Jonkers
jonkerswillem@gmail.comI added a few chopped walnuts to the ice cream and it gave it a nice crunchy texture.
Amandi Obadiegwu
obadiegwu74@yahoo.comThis ice cream is a great way to use up leftover apricots.
Google Going strong
strong_g53@hotmail.comI had some trouble finding fresh apricots, but I was able to use frozen apricots instead and the ice cream still turned out great.
Murungi Rinah
m-r@hotmail.comThis ice cream is a bit too sweet for my taste, but I still enjoyed it.
Buhle Ntabeni
bntabeni@aol.comI followed the recipe exactly and the ice cream turned out perfectly. It was so easy to make and it tastes amazing.
THE REAL ATOMIC JAY
t.jay@yahoo.comThis is the best apricot ice cream I've ever had! It's so creamy and smooth, with just the right amount of sweetness.
Aregbesola Kehinde
k-a@yahoo.comI made this ice cream for my family and they couldn't get enough of it! The apricots gave it such a unique and delicious flavor.
Mike Shun
m@yahoo.comThis ice cream was a huge hit at our summer party! Everyone loved the fresh apricot flavor and the creamy texture. It was the perfect way to cool down on a hot day.