Friday, July 29, 2011
Apricot Ice Cream
Out of the sunny climes of our best agricultural regions come the last of the season’s sunset blush of apricots. I know I wax poetic about apricots every year. They are my favorite fruit, so I can’t help myself. And when it comes to dreaming up pastries and desserts, I tend to want them to be centered on the pure taste and sensation of apricot loveliness in full measure. Apricot Ice Cream surely rises to the occasion.
This ice cream comes from a treasure trove of trusted recipes found in The Perfect Scoop by David Lebovitz. It has a big bite of pure apricot pleasure complete with the full bore experience of tartness we come to expect from this pucker worthy fruit. It’s rich and luxurious without being too heavy. Perfect for a summer afternoon.
Apricot season always arrives in a short burst. If you want to get in on the bounty before another year passes, time to rush to your ice cream machine and dive in.
- For the best flavor, choose apricots that are soft and very ripe.
- Strain the apricot puree if you want to remove any trace of fiber.
- Be extra careful when adding almond extract to the mix. A little bit goes a long way.
Apricot Ice Cream
adapted from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz
1 lb fresh ripe apricots
1/2 C water
1/2 C sugar
1 C heavy cream
3 drops almond extract
lemon juice, to taste
Cut the apricots into sixths and place them in a saucepan with the water. Cover and cook them over medium low heat until tender, stirring to prevent scorching. Remove from heat, add the sugar and stir until dissolved. Cool to room temperature.
Place the mixture in a food processor and puree until smooth. Whisk in the cream, almond extract and lemon juice, to taste. Chill thoroughly.
Process in your ice cream maker according to manufacturer’s instructions. Pour into a clean container. Press a piece of plastic into the surface, cover and place in your freezer to firm up.