Having the most amazing colour, and stunning flavour, this apricot kernel ice cream got a lot of thumbs up. We enjoyed it on hot summer days, eating it by the bowlful while sitting around the pool.
Head straight on to the Recipe For ♥ Apricot Kernel Ice Cream ♥
A caveat when making this apricot kernel ice cream
I need to give a special warning, as not doing so would be remiss. Apricot kernels can cause potentially fatal cyanide poisoning when consumed. The kernel contains amygdalin, which is a poisonous compound. The concentration of this varies between cultivars, and if you feel uncomfortable using the kernels, please skip this part of the recipe. However, it is worth noting that the oil from apricot kernels is used to make Disaronno, an amaretto based liqueur, as well as in the baking of amaretti biscuits. In Europe, this oil will come from the briançon apricot. I made this ice cream using common apricots, which are grown for both the flesh and kernel, without any concern. You will notice the amazing orange colour which comes from the apricots themselves. Feel free to omit the kernels, and add some almond extract for extra flavour.
Apricots in season
Did you know that the fruit on one apricot tree ripens at the same time? I learnt this the hard way when I was a child. A friend and I ate all the ripe fruit in one go. We sat on top of the garage roof, enjoying all we had picked. And from that day for years onwards, I could not face an apricot. I will buy apricots when they are in season, and we get a few varieties here. We have an orange skinned apricot which I used for this recipe. And one with a slight blush that I love. Usually I eat them when they are still firm, but for the ice cream I waited for them to be very ripe. There is also a purple apricot grown in Central Asia that I would love to try!
Take a look at this inspiring recipe for ♥ Apricot Kernel Ice Cream ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Apricot Kernel Ice Cream
Ingredients
- 380 g ripe apricots
- 150 g fructose, divided
- 170 mls milk
- 170 mls whipping cream
- 3 egg yolks
Method
Day 1:
- Cut the apricots in half, setting aside the stones
- Place the apricot halves into a non stick frying pan, cut side down
- Cook on a medium to low temperature until they are completely cooked and the fruit starts collapsing
- Tip the fruit into a bowl, and place the bowl in another bowl that has ice water in it, and leave to cool completely
- Once cool, cover the bowl that the fruit is in and place it into the fridge overnight
- Using a strong pair of nutcrackers, crack the apricot stones, and remove the kernels *
- Place the kernels into a mortar, add 20g of the fructose and grind to break the kernels up **
- Place the milk, cream and ground kernels into a heavy bottomed saucepan
- Heat over a medium temperature, stirring occasionally, until the milk starts steaming
- Place the egg yolks into a mixing bowl and add the rest of the fructose
- Whisk together until pale and thick then slowly add half of the milk while whisking
- Pour this mixture into the milk that is in the saucepan and whisk to combine
- Lower the temperature slightly, and using a wooden spoon, stir the mixture often until it reaches 82° Celsius ***
- Remove the saucepan from the stove and pour the custard into a bowl
- Place the bowl into a bowl of ice water to bring the temperature down as quickly as possible
- Once cold, cover and place into the fridge overnight
Day 2:
- Remove the apricots and the custard from the fridge and tip the apricots and any juices into the custard
- Use a stick blender and blend until the custard is smooth
- Place the custard into a sieve which has been set over a jug and use the back of a spoon to sieve as much of the custard as you can through
- Discard the pieces of skin and kernel left in the sieve and pour the remaining custard into the bowl of your ice cream churner
- Churn as per manufacturer's instructions then pour the ice cream into a freezer proof, lidded container
- Place the lid on the container and freeze for at least 4 hours before serving ****
Notes
** if you are wary of using the kernels, omit this step.
*** if you do not have a digital thermometer, cook until the custard thickens and coats the back of the wooden spoon.
**** if you don't want your ice cream to get ice crystals on top, use wax paper or go between liner on top of the ice cream.
See the links below for blog posts I published on April 8:
- 2022: Rosemary Salt
- 2020: The Grumpy Mole
- 2019: White Chocolate Cake
- 2018: In Dust And Ashes
- 2017: Sweetwell Revisited
- 2015: Applying For A Visa
- 2013: Mussamam Curry Pork Chops
- 2011: Roasted Red Pepper And Roasted Tomato Soup
Yummy!
Thank you Sheree 🙂
You are very good at making ice-cream
thank you for the compliment 🙂
Wow Tandy – this ice cream sounds and looks scrumptious. I haven’t ever used apricot kernels before – must give this a try this summer!
Please let me know if you do 🙂
Looks like a lot of work involved making the ice cream…I bet it is worth all of efforts though.
It most certainly was 🙂
Yeah, in my childhood, apricot pits (if I’m not mistaken, pits of a sour cherry have the similar aroma) were popular. I don’t recall having anything more than whole fruit preserves – those pits would add a nice complex flavours, although it wasn’t too convenient to enjoy the jam).
But that’s it. Using pits to infuse ice cream sounds so cool and creative.
The infusion was so worth the effort of getting the pits out 🙂
Difficult to get good stonefruit here in queensland 🙁 I do enjoy a nice ripe apricot when i can get one. Your icecream sounds delish!
sherry
I didn’t know you could not get good stonefruit there! Such a pity.