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
- 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
- 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
Click on the links for conversions and notes.
What I blogged:
- one year ago – James’s Desserts
- two years ago – Scrambled Eggs
- three years ago – Guest Post
45 thoughts on “Apricot Ice Cream”
Congratulations on your recipe! I’ve never even thought of – or heard about – apricot ice cream. Sounds delicious and I really need to start making ice cream with less sugar. Condensed milk is a wonderful time saver and so easy, but it’s packed full of sugar and I want to be able to control it. Absolutely love this picture and can see why you got such a wonderful compliment. 🙂
Thanks Melanie 🙂 I need to find some sugar free condensed milk when we are overseas as that is the only way I can use it 🙂
That is a great shot. Well done xx
Thank you Tami xxx
Nice story there, Tandy. Beautiful picture, ice cream, apricots…And how about that cardamon!? 🙂 ela
The cardamom makes it for me Ela 🙂
This sounds really yummy, Tandy. I unfortunately don’t have an ice cream churner. 🙁
I am going to post a recipe soon that does not need a churner 🙂
It is inded a lovely recipe and a lovely shot! And are you talking about our lovely Roger? I always get a bit giggly and happy when he compliments a shot 🙂 He’s an amazing photographer.
I am talking about Roger! He makes my heart sing when he leaves me a compliment. I would love to do his photography course when we are in London. But with the exchange rate of R18 to £1 it is way out of my budget 🙂
My mom would love this ice cream, she is a big apricot fan. Your photos are always lovely.
Have a super day Tandy.
🙂 Mandy xo
Why thank you Mandy for such a beautiful compliment 🙂
Congrats on your article Tandy, this ice cream looks amazing, love the addition of cardamom.
Thank you Cheri, I love using spices in sweet dishes 🙂
It is a great pic indeed, Tandy! Can’t wait to get my hands on some stone fruit!!
I love stone fruit season. Thanks for the compliment Squishy 🙂
that is a brilliant photo. And well done to you!
Thank you so much for the compliment!
This is a simply gorgeous photo, congrats on getting an acclaimed food photographer to compliment it 😀
But I find the recipe even more enticing, I adore apricots so this is perfect!
Choc Chip Uru
Hope you enjoy making it Uru 🙂
Gorgeous photo, Tandy, gorgeous recipe too! I can just imagine the ripe summery apricots in the ice cream. Delicious.
Thank you so much for the compliment Lizzy 🙂
Yum! Looks delicious! How did you get your ice cream to stay frozen whilst taking photos?
Thanks Jess. I freeze the bowls I use for the ice cream to keep the balls frozen 🙂
This looks wonderful! I think we still have some apricots left at the markets too 🙂
Our season is now over. We have loads of plums which could mean more ice cream 🙂
Congratulations!! That is a super pretty photo and makes me want to inhale that ice cream!
It is going to be hot here this week and I am going to have to make some more to enjoy 🙂
Congratulations Tandy! I see why as this photo of your icecream is making me crave apricot icecream and I have never ever had that flavor before. I can wait for stone fruits to be in season.
Your stone fruit season must be coming soon as ours is nearly at an end 🙂
oh such lovely ice cream….we are drooling…since apricot season will be here sometime…we are awaiting it for making this treat,thanks so much for sharing 🙂
I hope you enjoy the ice cream as much as I did 🙂
WOW, that is awesome Tandy!! Congratulations. I love love apricots and am thinking I need to try this ice cream ASAP!
Thank you, and I hope you enjoy the ice cream 🙂
I’m not really a fan of ice cream (I know, I know) but a fresh fruit version especially apricot does sound appealing.
I go through moments of enjoying ice cream – usually when it is very hot here, or when we are in Italy 🙂
Good for you, Tandy, well-done too,..yeahhhh. It is a stunning picture & very appetizing & inviting too. Yeahhhhh. A must make, for sure. Xxx
Thank you for the compliment Sophie 🙂
Was doing some research this morning looking for recipes using apricots, I am going in a cooking comp later this month and that is one of the ingredients. 🙂 Came across your post, yep, defo using it. Thanks for sharing this delightful recipe, and congrats on being asked to share in a publication. Very exciting.
Good luck Anna, and please come back and let me know how you did in the competition 🙂
That would be SO encouraging! Well done offering an alternative when the first option didn’t work. 🙂
It is very encouraging Krista 🙂
Wow Tandy…congratulations! And yes, this apricot ice cream looks super refreshing…indeed awesome picture!
Thank you so much for the compliment Juliana 🙂