Fresh Apricot Ice Cream

Fresh Apricot Ice Cream

The weather hasn't gotten much closer to summer-like, but there were some perfectly ripe, locally grown apricots available at the market which begged to be made into ice cream. It turnd out very fruity with a hint of tartness. In the picture above this looks a bit like vanilla ice cream but that's an effect from adding the cream. It changes the colour from a vibrant, height-of-summer orange to a dull, white-ish yellow-orange.

Fresh Apricot Ice Cream

Source: The Perfect Scoop from David Lebovitz


1 pound (450 g) squishy-ripe fresh apricots (10 - 16, depending on size)
1/2 cup (125 ml) water
1/2 cup (100 g) sugar
1 cup (250 ml) heavy cream
3 drops almond extract *
a few drops freshly squeezed lemon juice

* Omitted.


Slice open the apricots and remove the pits, then cut each apricot into sixths. Cook the apricot pieces with the water in a covered medium, non-reactive saucepan over medium heat until tender, about 8 minutes, and stirring occasionally.Remove from the heat and stir in the sugar until dissolved. Let cool to room temperature. Once cool, purée the apricots and any liquid in a blender or food processor until smooth. Taste a big spoonful; if there are any small fibers, press the mixture through a mesh strainer to remove them. Stir in the cream, almond extract and lemon juice. Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's instructions.


jasmine said...

What a wonderful ice cream. It's cooler than many would like over here as well, but regardless of temperature, it's always perfect for ice cream.


Elle said...

Perfect way to use those fresh summer fruits with such a short season. Looks beautiful!

Natashya said...

Looks delicious, I love apricot ice cream.