Apricot Ice Cream

Posted by EsyRecipes Tuesday, May 11, 2010
Discription:Apricot Ice Cream, a happy result of the water-sodium chloride eutectic.
  • 1½ pounds fresh, ripe apricots
  • 4½ tbsp water
  • 2¼ cups granulated sugar
  • 3 cups whipping cream
  • 9 egg yolks
  • 1 tsp (approx.) vanilla extract
  • 1 tbsp (approx.) kirsch
How to make:
  • Pit the apricots and slice them up. 
  • Put the sliced apricots in a saucepan with the 4½ tbsp water and simmer until soft, 30-45 minutes.
  • The water is there to prevent the fruit from sticking until it gets hot enough to release its juices.
  • Dump the apricots into a food processor, blender, or food mill, and purée thoroughly.
  • Press the purée through a sieve and set aside.
  • In a non-reactive saucepan or double boiler, add the sugar to the cream.
  • Heat on low heat and stir until the sugar is dissolved completely. 
  • In a large bowl, whisk the egg yolks to mix and then gradually whisk in the warm cream.
  • Put the egg-sugar-cream mixture back in the saucepan or double boiler and cook until the mixture coats a spoon. 
  • Take the custard off the heat and whisk in the apricot purée.
  • Add about a teaspoon of vanilla extract, more or less, to taste, along with about a tablespoon of kirsch.
  • Now put the mixture in the fridge for a couple of hours and chill thoroughly.
  • Time to get out that ice cream freezer again. 
  • Freeze the mixture according to the directions that came with your freezer...directions that will, like as not, involve the use of ice and salt.
  • Now taste...and smile. That’s an ice cream you won’t ever see in any stoopidmarket: perfumed with the delicate flavor of one of the summer’s most subtle fruits. Don’t forget to lick the dasher!


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