Prep 20 mins
Cook 30 mins
I came across this recipe while looking for something new to do with strawberries and thought it sounded delicious--combining my two of my favorite fruits. Prep time does not include letting ice cream cool and freeze (at least 8 hours). Cooking time includes processing time. Recipe source: Bon Appetit (July 1985)
- 1 cup dried apricot, chopped
- 2 tablespoons lemon juice
- 1 cup whipping cream
- 4 egg yolks, room temperature
- 2⁄3 cup superfine sugar (or regular white sugar run through the blender until very fine)
- 3⁄4 lb strawberry, sliced and gently mashed
- Soak apricots in lemon juice for at least 4 hours, stirring occasionally.
- Scald cream in saucepan. Remove from heat.
- Using an electric mixer beat egg yolks and sugar together until pale yellow. Gradually beat in hot cream. Return mixture to saucepan and cook over medium low heat until mixture thickens, stirring constantly. DO NOT BOIL!
- Strain mixture into a meal bowl and refrigerate for at least four hours, stirring occasionally.
- Fold strawberries, apricots and soaking liquid into custard. Process according to your ice cream maker manufacturer's instructions.
- Freeze in covered container in freezer overnight or for several hours.
- If frozen solid will have to let soften slightly in refrigerator before serving.
This was an interesting combination of fruit. I had never thought of putting strawberries and apricots together in ice cream. The custard is super thick and the ice cream is so creamy! It is not overly sweet. I did use Spelnda instead of the sugar and no one would ever guess.