Fresh Apricot Ice Cream Recipes

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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.

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.

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.

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