Apricot-Pistachio Ice Cream
- Ready In:
- 4hrs 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 141.74 g dried apricots
- 177.44 ml white wine
- 118.29 ml pistachio nut, shelled
- 157.80 ml sugar
- 473.18 ml half-and-half
- 4.92 ml lemon juice
directions
- Quarter the apricots, then warm them with the wine in a small saucepan.
- Simmer five minutes, then cover, remove from the heat and let stand for one hour.
- Coarsely chop the pistachios.
- Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.
- Chill thoroughly in the refrigerator -- this will take at least 3 hours -- then freeze in your ice cream maker according to the manufacturer's instructions.
- Add the psitachio nuts in the last five minutes of churning.
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RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper.
Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food.
I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.