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How to make it

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

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    herby ate it and said...
    and different but good!
    Was this review helpful? Yes Flag
  • lincolntoot 11 years ago
    Sounds very refreshing!
    Was this review helpful? Yes Flag

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