Apricot-Pistachio Ice Cream

Recipe by ellie_
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins

INGREDIENTS

Nutrition
  • 12
    cup water
  • 13
    cup sugar, plus
  • 1
    tablespoon sugar
  • 4
    egg yolks, room temperature
  • 1
    cup whipped cream (1/2 cup unwhipped)
  • 1 12
    cups apricot puree (about 1 pound pitted, peeled apricots)
  • 23
    cup blanched pistachios, husked and chopped
Advertisement

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.
Advertisement