Apricot Ice Cream
Equipment
- 11-cup (or larger) food processor
- ice cream maker
Ingredients
- 1 pound ripe apricots (roughly chopped with pits removed)
- 1 cup sugar
- ¼ t salt
- 1 t lemon juice
- 1½ cups heavy whipping cream
- ¼ cup half and half
- ¼ cup whole milk
- 1 t vanilla extract
- 1 t amaretto
Instructions
- Freeze the ice cream maker bowl - Be sure to stash the bowl of your ice cream maker in the freezer for at least 24 hours in advance of churning the ice cream.
- Prep and cook the apricots - Puree the apricots in the food process. You're looking for a super-smooth puree so that you can extract as much of that lovely apricot flavor as possible. Add the apricots, sugar, salt, and lemon juice to a saucepan and stir until the sugar dissolves. Cook for 20 more minutes, until thick and glossy. Pour through a fine mesh strainer into a medium bowl and stash in the fridge until cooled completely.
- Stir in the dairy and vanilla - Stir in the heavy cream, half and half, milk, amaretto (or apricot liqueur), and vanilla.
- Churn and Freeze - Pour the mixture into your ice cream maker while it is running, and churn for 15-20 minutes. The mixture will expand as it freezes, so let it churn until the ice cream completely fills the bowl. Transfer to a freezer safe container and freeze for at least 4 hours.