Apricot Ice Cream

Total Time
30 minutes
Rating
4(7)
Comments
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Ingredients

Yield:8 servings
  • 1pound apricots
  • 3whole eggs
  • 3yolks
  • ½cup sugar
  • 2cups heavy cream
  • cups milk
  • 1teaspoon vanilla extract
  • 10coriander seeds, crushed coarsely and tied in cheesecloth
Ingredient Substitution Guide

Preparation

  1. Step 1

    Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.

  2. Step 2

    Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)

  3. Step 3

    Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.

  4. Step 4

    Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.

  5. Step 5

    Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.

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Ratings

4 out of 5
7 user ratings
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Comments

That tip with the food processor was great

Not too complicated to make - but keep in mind that mixing the egg/sugar with the cream should NOT be done in the food processor (it will overflow!). Also not sure what "custard texture" really meant - according to many other ice cream recipes the target texture is thick enough to coat the back of a wooden spoon and hits a temp of 170 degrees.

Not enough sugar, my ice cream was creamy but needed more flavor.

Not too complicated to make - but keep in mind that mixing the egg/sugar with the cream should NOT be done in the food processor (it will overflow!). Also not sure what "custard texture" really meant - according to many other ice cream recipes the target texture is thick enough to coat the back of a wooden spoon and hits a temp of 170 degrees.

That tip with the food processor was great

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