Friday, June 17, 2011

Intense Apricot Ice Cream


Like peach ice cream, but more so.

Use any combination of fresh, dried, or glaceed apricots, to the tune of about three cups worth of chopped fruit. I used a 7-ounce package of glaceed, and five small fresh apricots. I chopped all the fruit, then simmered it in about a half cup of water til everything was nice and soft, and stirred in a half cup of sugar. I would increase the sugar if my fruits weren't glaceed, because hello, that means simmered in sugar already!

This I pureed in a blender with several drops of almond extract and the juice of half a lime, then I stirred in a cup and a half of half and half.

I'm beginning to think that you just can't go wrong with ice cream. Ever.

10 comments:

Rose said...

Hmm interesting. I could use dried apricots as it's the middle of winter here.

Lisa said...

Oh! I was just thinking of buying apricots today, to make some ice cream or sherbet! Making up recipes is definitely fun!

Lisateresa

Margo said...

oh I agree about ice cream. I try to limit myself to ice cream once a day.

MrsSM said...

I've never been an apricot fan, but when you compare it to peach flavor, it makes me want to give it a try!

I've never, ever heard of glaceed, though. Where can I find it?

Krista

Camille said...

I agree...you can never go wrong with homemade ice cream. :)

anna said...

Anna - you have to try an apple ice cream, we made that a few years ago, it is wonderful, really light and perfect for a summer luncheon!

Melissa said...

So true. Homemade ice cream is a nearly perfect little luxury.

E said...

Our youngest wanted the flavor of gingersnaps but I didn't want to heat up the kitchen. We used the basic recipe for vanilla ice cream and then added a tsp of cinnamon and half a tsp each of ginger and cloves. It was fantastic.

Maven said...

I have been trying to figure out what is being used as the garnish on the plate. Help please?

Anna said...

Oak leaf hydrangea blossoms--not edible.

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