Fresh Apricot Ice Cream
"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."
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
1 quart (approximately)
ingredients
- 4 lbs ripe apricots
- 1 1⁄4 cups sugar
- 3 egg yolks
- 2 cups heavy whipping cream
- 2 cups milk
- 1 teaspoon almond extract
directions
- 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.
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Reviews
-
This recipe is a disaster--it should be removed from this site. If I had read the two reviews (my bad), I would not have attempted it. As it was, I wasted several cups of apricots since the "4 pounds" was clearly faulty. I hope the next recipe I attempt on your site will be better vetted. -
Heeding the previous review, I thought I needed to tweak the recipe as written. Instead of 4 "pounds" of apricots, I used 4 cups. Next time I will likely use 5-6 cups. I used 3 tablespoons of almond liqueur instead of almond extract. The result was excellent and I will make it again. The family agreed. -
The recipe states the yield is 1 quart, but it is actually 3+ quarts!! The quantity of sugar is not enough for 4 lbs. of apricots, resulting in a final product that was just slightly sweet. Also, the almond extract overpowered the delicate taste of the apricots. The cooking of the custard added a lot of work and the end result was no better than non-cooked ice cream. Not sure how this was the runner-up of anything. Sorry.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
