Apricot Pistachio Ice Cream Recipe

Ingredients for Apricot Pistachio Ice Cream

• 1/4 cup water
• 1/2 cup granulated sugar
• 2 large egg yolks
• Whipped Cream
• Apricot Puree
• 1/2 cup shelled pistachios, roughly chopped

How to Make Apricot Pistachio Ice Cream

1. 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).
2. Remove from heat and let cool slightly.
3. Puree the apricot mixture using an immersion blender or in a regular blender until smooth.
4. In a separate bowl, whisk together heavy cream, egg yolks, and vanilla extract.
5. Gradually whisk the warm apricot puree into the cream mixture.
6. Strain the mixture through a fine-mesh sieve to remove any lumps or skins.
7. Stir in the shelled pistachios.
8. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
9. Transfer the churned ice cream to an airtight container and freeze for at least 8 hours, or preferably overnight, to allow it to harden.