Apricot Pit Ice Cream Recipes
APRICOT PIT ICE CREAM
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert, side dish
Time 45m
Yield one quart
Number Of Ingredients 5
Steps:
- Wrap apricot pits in a heavy dish towel. On the floor or on a sturdy cutting board, crack pits open using a hammer or a meat mallet, exposing kernels. Watch your fingers.
- In a medium saucepan, combine apricot kernels and shells with milk and heavy cream. Bring to a boil; turn off heat, and let cool. Chill overnight in refrigerator.
- The next day, bring the milk mixture to a boil again and strain through a fine sieve. Meanwhile, in a large bowl, whisk together the sugar and the yolks until light and fluffy. Whisk about 1/2 cup hot milk into the egg mixture, and then whisk the egg mixture into the milk. Pour into a large saucepan, place over medium-low heat and, stirring constantly with a wooden spoon, cook until thick enough to coat the back of the spoon. Remove from heat immediately. Let cool, and then strain.
- Pour into an ice cream maker, and follow manufacturer's instructions.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 33 milligrams, Sugar 11 grams
APRICOT-PISTACHIO ICE CREAM
This is a wonderful, summery, intensely flavored fruit ice cream, perfect for serving after a Mediterranean meal. Prep time includes steeping and chilling time. From 'The Perfect Scoop' by David Lebovitz.
Provided by Sass Smith
Categories Frozen Desserts
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Quarter the apricots, then warm them with the wine in a small saucepan.
- Simmer five minutes, then cover, remove from the heat and let stand for one hour.
- Coarsely chop the pistachios.
- Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.
- Chill thoroughly in the refrigerator -- this will take at least 3 hours -- then freeze in your ice cream maker according to the manufacturer's instructions.
- Add the psitachio nuts in the last five minutes of churning.
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