MAKES ABOUT 1 QUART
FRESH apricots are fine for eating, but their flavor can be too delicate
for ice cream. Dried apricots—Turkish or California, sulfured or unsulfured—
have an intense flavor that cuts through the cream.
6 ounces dried apricot halves (about 1 cup loosely packed)
3 tablespoons light corn syrup
½ teaspoon salt
¾ cup sugar
4 large egg yolks
1 cup half-and-half
1½ cups heavy cream
1 teaspoon vanilla extract
Cover the apricot halves with boiling water and let sit for 1 hour or until
soft. Drain the apricots, then combine with the corn syrup and salt in a
food processor. Blend until very smooth, about 2 minutes. Set aside.
In a medium bowl, beat the sugar into the egg yolks until they are thickened
and pale yellow. Set aside.
Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly
beat the hot half-and-half into the eggs and sugar. Pour the entire mixture
back into the pan and place over low heat. Stir constantly with a whisk or
wooden spoon until the custard thickens slightly. Be careful not to let the
mixture boil or the eggs will scramble. Remove from the heat and whisk
in the apricot puree. Pour the hot apricot custard through a strainer into a
large, clean bowl. The custard will be thick and may need to be rubbed
through the strainer with the back of a wooden spoon. You may also strain
the hot custard through a food mill. Allow the custard to cool slightly, then
stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.
Variations
APRICOT HAZELNUT ICE CREAM Add ½ cup chopped toasted hazelnuts
(see page xvi) to the machine when the ice cream is semifrozen. Allow the
machine to mix in the nuts. Proceed with the recipe as directed.
CHOCOLATE-DIPPED APRICOT ICE CREAM Gently swirl ½ cup
chocolate syrup or sauce into the finished ice cream. Be careful not to
overswirl or the chocolate will “melt” into the ice cream. Streaks of
chocolate should be visible. Serve immediately or freeze until firm.
DRUNKEN APRICOT ICE CREAM Add ¼ cup dark rum to the custard
before freezing. Proceed with the recipe as directed.
PARISIAN APRICOT ICE CREAM Cover the apricots with warm brandy
instead of water. Proceed with the recipe as directed.
SPICED APRICOT ICE CREAM Add ½ teaspoon ground cinnamon, ¼
teaspoon ground nutmeg, and 1/8 teaspoon ground mace to the custard
along with the vanilla. Proceed with the recipe as directed.
FRESH apricots are fine for eating, but their flavor can be too delicate
for ice cream. Dried apricots—Turkish or California, sulfured or unsulfured—
have an intense flavor that cuts through the cream.
6 ounces dried apricot halves (about 1 cup loosely packed)
3 tablespoons light corn syrup
½ teaspoon salt
¾ cup sugar
4 large egg yolks
1 cup half-and-half
1½ cups heavy cream
1 teaspoon vanilla extract
Cover the apricot halves with boiling water and let sit for 1 hour or until
soft. Drain the apricots, then combine with the corn syrup and salt in a
food processor. Blend until very smooth, about 2 minutes. Set aside.
In a medium bowl, beat the sugar into the egg yolks until they are thickened
and pale yellow. Set aside.
Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly
beat the hot half-and-half into the eggs and sugar. Pour the entire mixture
back into the pan and place over low heat. Stir constantly with a whisk or
wooden spoon until the custard thickens slightly. Be careful not to let the
mixture boil or the eggs will scramble. Remove from the heat and whisk
in the apricot puree. Pour the hot apricot custard through a strainer into a
large, clean bowl. The custard will be thick and may need to be rubbed
through the strainer with the back of a wooden spoon. You may also strain
the hot custard through a food mill. Allow the custard to cool slightly, then
stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.
Variations
APRICOT HAZELNUT ICE CREAM Add ½ cup chopped toasted hazelnuts
(see page xvi) to the machine when the ice cream is semifrozen. Allow the
machine to mix in the nuts. Proceed with the recipe as directed.
CHOCOLATE-DIPPED APRICOT ICE CREAM Gently swirl ½ cup
chocolate syrup or sauce into the finished ice cream. Be careful not to
overswirl or the chocolate will “melt” into the ice cream. Streaks of
chocolate should be visible. Serve immediately or freeze until firm.
DRUNKEN APRICOT ICE CREAM Add ¼ cup dark rum to the custard
before freezing. Proceed with the recipe as directed.
PARISIAN APRICOT ICE CREAM Cover the apricots with warm brandy
instead of water. Proceed with the recipe as directed.
SPICED APRICOT ICE CREAM Add ½ teaspoon ground cinnamon, ¼
teaspoon ground nutmeg, and 1/8 teaspoon ground mace to the custard
along with the vanilla. Proceed with the recipe as directed.
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