Total Time
35mins
Prep 20 mins
Cook 15 mins

This is the Runner-Up recipe for 1995 in the San Francisco Chronicle, from Georgeanne Brennan. The Blenheim variety of apricot has a particularly good flavour and is recommended for this recipe.

Ingredients Nutrition

Directions

  1. Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them.
  2. Separate the apricots into halves and discard the pits.
  3. Chop the apricots coarsely and put them in a large glass bowl.
  4. Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them.
  5. While the apricots are standing, prepare the custard ice cream base.
  6. Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
  7. Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.
  8. Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
  9. Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes.
  10. Remove from the heat and add the almond extract.
  11. Let the mixture cool to room temperature, then stir in the pureed apricots.
  12. Freeze in an ice cream maker according to the manufacturer's instructions.

Reviews

(3)
Most Helpful

This recipe is a disaster--it should be removed from this site. If I had read the two reviews (my bad), I would not have attempted it. As it was, I wasted several cups of apricots since the "4 pounds" was clearly faulty. I hope the next recipe I attempt on your site will be better vetted.

gireland549 August 07, 2015

Heeding the previous review, I thought I needed to tweak the recipe as written. Instead of 4 "pounds" of apricots, I used 4 cups. Next time I will likely use 5-6 cups. I used 3 tablespoons of almond liqueur instead of almond extract. The result was excellent and I will make it again. The family agreed.

lindaerxson June 01, 2014

The recipe states the yield is 1 quart, but it is actually 3+ quarts!! The quantity of sugar is not enough for 4 lbs. of apricots, resulting in a final product that was just slightly sweet. Also, the almond extract overpowered the delicate taste of the apricots. The cooking of the custard added a lot of work and the end result was no better than non-cooked ice cream. Not sure how this was the runner-up of anything. Sorry.

Goody2shz July 01, 2013

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