Ingredients for Apricot Pistachio Ice Cream
- 1/4 cup water
- 1 cup granulated sugar
- 5 large egg yolks
- 2 cups heavy cream
- 1 1/2 pounds fresh apricots, pitted and halved (to make puree)
- 1/2 cup shelled pistachios, chopped
- 1 teaspoon vanilla extract
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How to Make Apricot Pistachio Ice Cream
- Combine apricots, sugar, and water in a saucepan. Bring to a simmer over medium heat, stirring occasionally, until apricots are softened and the mixture has thickened slightly (about 15-20 minutes).
- Remove from heat and let cool slightly.
- Puree the apricot mixture using an immersion blender or in a regular blender until smooth.
- In a separate bowl, whisk together heavy cream, egg yolks, and vanilla extract.
- Gradually whisk the warm apricot puree into the cream mixture.
- Strain the mixture through a fine-mesh sieve to remove any lumps or skins.
- Stir in the shelled pistachios.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
- Transfer the churned ice cream to an airtight container and freeze for at least 8 hours, or preferably overnight, to allow it to harden.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
302g
Fat
62g
Carbs
30g
