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Fresh Apricot Ice Cream

Source of Recipe


Georgeann Brennan






List of Ingredients



• 4 pounds ripe apricots
  
• 1¼ cups sugar
  
• 3 egg yolks
  
• 2 cups heavy whipping cream
  
• 2 cups milk
  
• 1 tsp almond extract
  






Instructions



1. 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 ¼ to ½ cup of the sugar, stir and let stand for 1 hour, then purée them.
   
   
2. 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, 3 to 4 minutes. Set aside. Combine the whipping cream, milk and remaining sugar in a heavy-bottomed 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 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 puréed apricots.
   
   
3. Freeze in an ice cream maker according to the manufacturer's instructions.
   
   Makes about 1 quart.