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.
Provided by evelynathens
Categories Frozen Desserts
Time 35m
Yield 1 quart (approximately)
Number Of Ingredients 6
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.
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