DRIED APRICOT-PISTACHIO ICE CREAM

Dried Apricot-Pistachio Ice Cream image

Yield makes about 3 cups (750 ml)

Number Of Ingredients 6

5 ounces (140 g) dried California apricots, quartered
3/4 cup (180 ml) white wine, dry or sweet
1/2 cup (70 g) shelled unsalted pistachio nuts
2/3 cup (130 g) sugar
2 cups (500 ml) half-and-half
A few drops freshly squeezed lemon juice

Steps:

In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour. Coarsely chop the pistachio nuts.
Purée the apricots with the wine in a blender with the sugar, half-and-half, and lemon juice until smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pistachio nuts.
Perfect Pairing
You can make Apricot-Pistachio Crêpes (pictured) by warming Crêpes (page 233) and serving them, folded, on plates, topped with scoops of Dried Apricot-Pistachio Ice Cream, a drizzling of acacia honey, and a scattering of chopped pistachios.