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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Deliciously different. Canned apricots make a delightful ice cream Ingredients:
apricot ice cream |
1 cup (250 ml) dried apricot halves, soaked in hot water for 1 hour and drained |
3 tbs (45 ml) light corn syrup (golden syrup) |
1/2 tsp (2 ml) salt |
3/4 cup (180 ml) sugar |
4 egg yolks |
1 cup (250 ml) half-and-half or milk |
1 1/2 cups (375 ml) heavy cream |
1 tsp (5 ml) vanilla extract |
Directions:
1. Prep time does not include overnight chilling:
2. Combine the soaked and drained apricots, corn syrup, and salt in a food processor and blend until smooth.
3. Combine the sugar and egg yolks in a bowl and whisk until fluffy and pale yellow.
4. Set aside.
5. Bring the half-and-half to a simmer in pot over moderate heat.
6. Beat about half the half-and-half into the yolk mixture, then pour the yolk mixture into the pot with the half-and-half.
7. Cook over low heat, stirring constantly, until thickened.
8. Remove from the heat and whisk in the apricot mixture.
9. Stir in the heavy cream and vanilla extract, strain through a fine sieve, and refrigerate covered until cool or overnight.
10. Freeze in your ice cream machine according to the manufacturer's directions.
11. Transfer to a freezer-safe container and freeze at least 2 hours before serving.
12. Makes about 1 quart (1 L).
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