Apricot-Pistachio Ice Cream
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
1.5 quarts ice cream
ingredients
- 118.29 ml water
- 78.78 ml sugar, plus
- 14.79 ml sugar
- 4 egg yolks, room temperature
- 236.59 ml whipped cream (1/2 cup unwhipped)
- 354.88 ml apricot puree (about 1 pound pitted, peeled apricots)
- 157.80 ml blanched pistachios, husked and chopped
directions
- Combine water and sugar in medium saucepan over medium-low heat, stirring constantly until sugar dissolves. Increase heat and bring to a boil. Remove from heat.
- Beat yolks in a large bowl until thick and forms a ribbon when beaters are lifted.
- Whisk in sugar/water mixture.
- Return mixture to saucepan over low heat, whisking constantly until mixture is thick enough to coat back of spoon. DO NOT BOIL.
- Transfer mixture to bowl which is set over ice water. Cool, stirring occasionally.
- Fold whipped cream into cooled egg mixture using a rubber spatula. Fold in apricot puree and pistachios.
- Refrigerate until chilled (at least 1 hour or per manufacturer's directions).
- Transfer mixture to ice cream maker and process per manufacturer's directions.
- Turn into plastic container and freeze.
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Reviews
-
Couldn't wait any longer to make this recipe so borrowed a friend's ice cream maker, then, of course, shared the results! Next time I'll make it JUST FOR ME! I liked everything about this ice cream, not the least being two of my favorite foods, apricots & pistachios! Will be making this one again & again!
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>