Fresh Apricot Ice Cream

Recipe by evelynathens
READY IN: 35mins




  • Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them.
  • Separate the apricots into halves and discard the pits.
  • Chop the apricots coarsely and put them in a large glass bowl.
  • Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them.
  • While the apricots are standing, prepare the custard ice cream base.
  • Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
  • 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.
  • Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
  • 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.
  • Remove from the heat and add the almond extract.
  • Let the mixture cool to room temperature, then stir in the pureed apricots.
  • Freeze in an ice cream maker according to the manufacturer's instructions.