Apricot Ice Cream Recipes

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APRICOT ICE CREAM



Apricot Ice Cream image

Provided by Moira Hodgson

Categories     ice creams and sorbets, project, dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 pound apricots
3 whole eggs
3 yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cups milk
1 teaspoon vanilla extract
10 coriander seeds, crushed coarsely and tied in cheesecloth

Steps:

  • Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
  • Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
  • Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
  • Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
  • Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.

FRESH APRICOT ICE CREAM



Fresh Apricot Ice Cream image

This is the Runner-Up recipe for 1995 in the San Francisco Chronicle, from Georgeanne Brennan. The Blenheim variety of apricot has a particularly good flavour and is recommended for this recipe.

Provided by evelynathens

Categories     Frozen Desserts

Time 35m

Yield 1 quart (approximately)

Number Of Ingredients 6

4 lbs ripe apricots
1 1/4 cups sugar
3 egg yolks
2 cups heavy whipping cream
2 cups milk
1 teaspoon almond extract

Steps:

  • Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them.
  • Separate the apricots into halves and discard the pits.
  • Chop the apricots coarsely and put them in a large glass bowl.
  • Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them.
  • While the apricots are standing, prepare the custard ice cream base.
  • Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
  • Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.
  • Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
  • Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes.
  • Remove from the heat and add the almond extract.
  • Let the mixture cool to room temperature, then stir in the pureed apricots.
  • Freeze in an ice cream maker according to the manufacturer's instructions.

STRAWBERRY AND APRICOT ICE CREAM



Strawberry and Apricot Ice Cream image

I came across this recipe while looking for something new to do with strawberries and thought it sounded delicious--combining my two of my favorite fruits. Prep time does not include letting ice cream cool and freeze (at least 8 hours). Cooking time includes processing time. Recipe source: Bon Appetit (July 1985)

Provided by ellie_

Categories     Frozen Desserts

Time 50m

Yield 5 1/2 cups

Number Of Ingredients 6

1 cup dried apricot, chopped
2 tablespoons lemon juice
1 cup whipping cream
4 egg yolks, room temperature
2/3 cup superfine sugar (or regular white sugar run through the blender until very fine)
3/4 lb strawberry, sliced and gently mashed

Steps:

  • Soak apricots in lemon juice for at least 4 hours, stirring occasionally.
  • Scald cream in saucepan. Remove from heat.
  • Using an electric mixer beat egg yolks and sugar together until pale yellow. Gradually beat in hot cream. Return mixture to saucepan and cook over medium low heat until mixture thickens, stirring constantly. DO NOT BOIL!
  • Strain mixture into a meal bowl and refrigerate for at least four hours, stirring occasionally.
  • Fold strawberries, apricots and soaking liquid into custard. Process according to your ice cream maker manufacturer's instructions.
  • Freeze in covered container in freezer overnight or for several hours.
  • If frozen solid will have to let soften slightly in refrigerator before serving.

Nutrition Facts : Calories 357.2, Fat 19.3, SaturatedFat 11, Cholesterol 196.6, Sodium 24.8, Carbohydrate 45.9, Fiber 3, Sugar 40, Protein 3.9

APRICOT CREAM-CHEESE ICE CREAM



Apricot Cream-Cheese Ice Cream image

Yield Makes about 1 quart

Number Of Ingredients 6

6 fresh apricots (about 1 pound)
1 cup sugar
8 ounces cream cheese, softened
1 cup milk
1/2 cup heavy cream
2 teaspoons fresh lemon juice

Steps:

  • Pit apricots and coarsely chop. In a 2-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved. Cook mixture, stirring occasionally, until apricots are softened, about 5 minutes, and cool. Chill mixture, covered, until cold and up to 2 days.
  • In a blender blend cream cheese and milk until smooth. Using a long-handled spoon stir in heavy cream, lemon juice, and apricot mixture (do not blend).
  • Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

APRICOT ICE CREAM SODA



Apricot Ice Cream Soda image

This ginger ale float recipe came from my husband's aunt, who was born in the early 1900s. It's a delightful drink for hot Texas summers. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 5

2 cans (15 ounces each) apricot halves, drained
2/3 cup sugar
2 tablespoons lemon juice
1 cup heavy whipping cream, whipped
2 cups chilled ginger ale

Steps:

  • Press apricots through a fine-mesh strainer into a bowl; discard skins and pulp. Stir sugar and lemon juice into apricot puree. Gently fold in whipped cream. Transfer to a 8-in. square dish. Freeze until firm, about 6 hours or overnight. Divide ice cream among 4 glasses; top with ginger ale. Serve immediately.

Nutrition Facts : Calories 554 calories, Fat 22g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 34mg sodium, Carbohydrate 92g carbohydrate (88g sugars, Fiber 3g fiber), Protein 3g protein.

PEACH OR APRICOT ICE CREAM



Peach or Apricot Ice Cream image

With a satiny texture and flavored with puréed ripe stone fruit, this summery treat walks the line between ice cream and sorbet. If you want to make it even creamier and richer, substitute more heavy cream for the buttermilk.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 35m

Yield About 1 1/2 quarts

Number Of Ingredients 8

3 pounds peaches or apricots, pitted and diced (no need to peel them)
1/2 cup sugar
1/2 cup buttermilk
A few drops of almond extract (optional)
2 cups heavy cream
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks

Steps:

  • In a saucepan over medium heat, combine fruit with 1/2 cup sugar. Simmer gently until fruit is tender, about 10 minutes. Purée in a food processor or blender.
  • In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Stir buttermilk and the fruit purée into base. Add a few drops of almond extract if desired. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 54 milligrams, Sugar 26 grams

DRIED APRICOT-PISTACHIO ICE CREAM



Dried Apricot-Pistachio Ice Cream image

Categories     Apricot     Pistachio     Chill     Simmer

Yield makes about 3 cups (750 ml)

Number Of Ingredients 6

5 ounces (140 g) dried California apricots, quartered
3/4 cup (180 ml) white wine, dry or sweet
1/2 cup (70 g) shelled unsalted pistachio nuts
2/3 cup (130 g) sugar
2 cups (500 ml) half-and-half
A few drops freshly squeezed lemon juice

Steps:

  • In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour. Coarsely chop the pistachio nuts.
  • Purée the apricots with the wine in a blender with the sugar, half-and-half, and lemon juice until smooth.
  • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pistachio nuts.
  • Perfect Pairing
  • You can make Apricot-Pistachio Crêpes (pictured) by warming Crêpes (page 233) and serving them, folded, on plates, topped with scoops of Dried Apricot-Pistachio Ice Cream, a drizzling of acacia honey, and a scattering of chopped pistachios.

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Top Asked Questions

How do you make apricot custard ice cream?
Separate the apricots into halves and discard the pits. Chop the apricots coarsely and put them in a large glass bowl. Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them. While the apricots are standing, prepare the custard ice cream base.
Do you need an ice cream maker to make apricot puree?
No ice cream maker needed. Rich and creamy, flavored with apricot puree and served with crunch almond pralines.< p> 1. Puree apricots. Dissolve sugar in water and cook for 5 minutes. 2. Pour into beaten yolks. Whisk until thick. Cool.
How to make apricot buttercream?
Preparation Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. Meanwhile, heat the cream and milk with the vanilla and coriander seeds.
How long does it take for apricot ice cream to soften?
Spoon into bowls to eat straight away, or scoop into a lined tin or ice cream container and freezer until firm, about 3 hours. Remove from the freezer and sit on the bench for 5 minutes to soften a little for scooping. Recipe Notes Variation:Use cherries, plums, peaches, mango or berries in place of the apricots.

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