Apricot Ice Cream
From midgelet 15 years ago
- 10 minutes to make
- Serves 8
Deliciously different. Canned apricots make a delightful ice cream
Ingredients
- apricot ice cream shopping list
- 1 cup (250 ml) dried apricot halves, soaked in hot water for 1 hour and drained shopping list
- 3 Tbs (45 ml) light corn syrup (golden syrup) shopping list
- 1/2 tsp (2 ml) salt shopping list
- 3/4 cup (180 ml) sugar shopping list
- 4 egg yolks shopping list
- 1 cup (250 ml) half-and-half or milk shopping list
- 1 1/2 cups (375 ml) heavy cream shopping list
- 1 tsp (5 ml) vanilla extract shopping list
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).
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- herby Albany, NY
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" It was excellent "