Apricot Ice Cream
Apricot Ice cream is a great way to use those ripe, end of the season apricots! And this is a very simple recipe to use them up and make yourself proud to make your own ice cream.
Servings 8
Calories 227kcal
Equipment
- 1 quart sized freezer bag
- 1 stick blender optional
- 1 Whisk
Ingredients
- 5 ripe apricots
- 1 cup white sugar
- 1 cup water
- 1 1/4 tsp Kosher Salt
- 1 cup whole milk
- 1 cup Heavy cream
To Chill
- Ice
- Kosher Salt crystal/kosher or rock
Instructions
- Start by washing your apricots.
- Then you will cut your apricots in half hemispherically. This makes removing the pits far easier than if you were to cut them from top to bottom. You may need to grab a smaller knife to cut a bit around the pits if they aren't willing to come out easily.
- After removing the pits, quarter each of the apricot halves. Cut them into very small pieces if you do not own a stick blender.
- Now place your apricots in a bowl and set them to the side.
- Place a small pot on the stove and set to medium-low heat or a 4 on an electric stovetop. Add your apricots to the pot along with the water, sugar, and salt. Let the liquid reach a simmer and let it cook for 20 minutes.
- Now this step is for those with a stick blender. Blend the liquid until the apricots are almost fully pureed. Then remove half of the liquid to cool off to the side.
- Add the heavy cream and milk and let it come back up to a simmer. let simmer for 5 minutes.
- Remove the mixture from the heat. Take your large metal bowl and fill it up a quarter of the way with ice and lightly dust the ice with salt. Transfer your liquid to a small metal bowl and set it on top of the ice. Whisk the liquid until it is thoroughly cooled.
- Now take your large freezer bag and fill with ice a quarter of the way and add a good amount of salt. Transfer the cream base to your smaller freezer bag and seal it well. Place that bag into the other ice filled bag and seal that one while getting as much air as you can out of it before fully sealing.
- NOW SHAKE! Shake it all for 10 minutes. Here's your work out for ice cream! It will slowly start to freeze throughout this time while incorporating air into it making it creamier and lighter in texture.
- Now sometimes it will not freeze all of the way using this method so I like to throw it in the freezer for an extra 45 minutes to make sure it is good and settled.
- Now all you need is to scoop it and serve. So scoop it up, place it in your favorite ice cream bowl and top with the cooled leftover apricot sauce from earlier. And top with some flavored salt or regular salt for an extra burst of flavor!
Nutrition
Serving: 8g | Calories: 227kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Cholesterol: 38mg | Sugar: 29g
