Apricot-Pistachio Ice Cream

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READY IN: 4hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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