Recipe

Apricot Ice Cream Recipe


Apricot Ice Cream Recipe Midgelet / All my dishes
1 year, 5 months ago
Deliciously different. Canned apricots make a delightful ice cream
Prep:240m Cook:10m Servings:8

Midgelet

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Ingredients
  • Apricot Ice Cream
  • 1 cup (250 ml) dried apricot halves, soaked in hot water for 1 hour and drained
  • 3 Tbs (45 ml) light corn syrup (golden syrup)
  • 1/2 tsp (2 ml) salt
  • 3/4 cup (180 ml) sugar
  • 4 egg yolks
  • 1 cup (250 ml) half-and-half or milk
  • 1 1/2 cups (375 ml) heavy cream
  • 1 tsp (5 ml) vanilla extract

Directions
  1. Prep time does not include overnight chilling:
  2. Combine the soaked and drained apricots, corn syrup, and salt in a food processor and blend until smooth.
  3. Combine the sugar and egg yolks in a bowl and whisk until fluffy and pale yellow.
  4. Set aside.
  5. Bring the half-and-half to a simmer in pot over moderate heat.
  6. Beat about half the half-and-half into the yolk mixture, then pour the yolk mixture into the pot with the half-and-half.
  7. Cook over low heat, stirring constantly, until thickened.
  8. Remove from the heat and whisk in the apricot mixture.
  9. Stir in the heavy cream and vanilla extract, strain through a fine sieve, and refrigerate covered until cool or overnight.
  10. Freeze in your ice cream machine according to the manufacturer's directions.
  11. Transfer to a freezer-safe container and freeze at least 2 hours before serving.
  12. Makes about 1 quart (1 L).

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Comments

lincolntoot 1 year, 5 months ago said:
Sounds very refreshing!

herby 1 year, 5 months ago said:
And different but good!


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