Apricot Ice Cream

~ Tandy

It is always good to have your ego boosted by wonderful compliments. From when I started blogging, I looked at myself as offering great recipes that work. I have never looked at myself as taking good photographs. Because of this, I have not bothered to save any of my photos in a high resolution format. Once they have been uploaded to my blog I delete them. I could see no reason to keep them on my hard drive. But that has all changed. In January I was approached by an International Publisher asking if I would contribute a recipe to a magazine they are publishing in a series of magazines, this one specifically using sugar free recipes. They wanted one of my existing recipes but as I could not send them a high res photo, they could not use it. I offered to send them a recipe that was not yet published on my blog, and one that I had a high res photo of. And the recipe I sent them was this one for apricot ice cream. And the reply email was about how great the image was! This compliment was followed by one on my blog from a professional food photographer whom I rate very highly, given his work and reputation in the industry. This recipe for apricot ice cream came about when I had a punnet of very overripe apricots that needed using up. As it was the height of summer and we had visitors, it seemed like a great refreshing ice cream to make, and it is. The apricot flavour is quite distinct and I am sure you can use any stone fruit to make this recipe.

Apricot Ice Cream
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Apricot Ice Cream

Recipe Category: Dessert
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 400 mls milk
  • 6 apricots, cut in half and pip removed
  • 5 pods cardamom, lightly crushed
  • 5 egg yolks
  • 80 g fructose
  • 100 mls cream

Method

  • Place the milk, apricots and cardamom into a saucepan
  • Bring to blood temperature over a medium heat
  • Poach the apricots for 5 minutes
  • Whisk the egg yolks and the fructose together until you reach a ribbon stage
  • Sieve the milk onto the egg yolks and set the apricots aside
  • Whisk the milk into the egg yolks and return the mixture to your saucepan
  • Stir with a wooden spoon until a custard forms and remove from the heat
  • Remove the cardamom pods from the apricots and purée until smooth
  • Place the custard into a jug and stir in the apricot purée
  • Cool overnight and then churn in an ice cream churner as per the manufacturer’s instructions

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