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.
