7.20.2009

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

Ingredients:

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.

Method:

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.

3 comments:

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.

j

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.