Celebrate The Season With Homemade Ice Cream

Summer just isn’t summer without ice cream. Most of us love the frozen treat, but very few of us are making it ourselves. Sure, it’s easy to run out for a cone at one of Benicia’s fine ice cream establishments, but the homemade version is as much fun to make as it is to eat. There’s a romantic nostalgia about ice cream making that’s rooted in our childhood memories. In June we celebrate dads and grads, and what better way to honor them than with a simple homemade recipe using fresh
apricots? Apricots are in season this month with several varieties available in stores and at the Farmers Market.

Fresh Apricot Ice Cream

  • 4lbs ripe apricots
  • 1 1/4 cups sugar
  • 3 egg yolks
  • 2 cups heavy whipping cream
  • 2 cups milk
  • 1 teaspoon almond extract

Prepare apricots
– Place apricots in boiling water for 20 seconds to loosen skins, remove from water; drain & peel
– Separate apricots into halves; discard pits
– Chop apricots coarsely and put them in large glass bowl
– Sprinkle with 1/4 to 1/2 cup sugar; stir, let stand for 1 hour, then puree

Prepare the custard ice cream base
– Beat egg yolks in a bowl until they turn a light lemon-yellow color, about 3-4 minutes; set aside
– Combine whipping cream, milk and remaining sugar in heavy-bottom saucepan
– Cook over medium heat, whisking often, until sugar has dissolved and mixture is hot
– Ladle about 1 cup hot mixture into beaten yolks, whisking constantly until well blended & smooth
– Pour egg yolk mixture into saucepan & continue to cook over medium heat, whisking constantly until mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes
– Remove from heat and add almond extract
– Let mixture cool to room temperature; stir in pureed apricots
– Freeze in ice cream maker according to manufacturer's instructions

Recipe courtesy of food.com. Homemade chocolate ice cream recipe at cooks.com.

Categories: Food + Drink

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