Apricot Pit Ice Cream Recipes

APRICOT PIT ICE CREAM

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.

APRICOT ICE CREAM

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.

APRICOT CHEESECAKE ICE CREAM

Steps:

• Mix all ingredients together. Refrigerate mixture overnight or until completely cold.
• Spoon mixture into ice-cream maker. Process, following manufacturer's directions.

APRICOT CREAM-CHEESE ICE CREAM

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.

STRAWBERRY AND APRICOT ICE CREAM

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.

FRESH APRICOT ICE CREAM

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.