Ingredients for Fresh Apricot Ice Cream
- 2 lbs ripe Blenheim apricots, pitted and roughly chopped
- 1 cup granulated sugar (or to taste, adjust based on apricot sweetness)
- Egg Yolks
- Heavy Whipping Cream
- Milk
- Almond Extract
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How to Make Fresh Apricot Ice Cream
- Combine apricots, sugar, lemon juice, and vanilla extract in a blender or food processor. Blend until completely smooth.
- Strain the mixture through a fine-mesh sieve to remove any solids or fibers. This step will ensure an incredibly smooth ice cream.
- Pour the strained apricot puree into a freezer-safe container.
- Freeze the puree for at least 4 hours, or until it’s partially frozen and starting to solidify.
- Remove the partially frozen puree from the freezer. Using an ice cream maker, churn according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container. Freeze for at least 2-3 hours to allow it to fully harden before serving.
- Serve your homemade apricot ice cream and savor the delicious result! Garnish with fresh apricot slices or a sprinkle of toasted almonds for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
1677g
Fat
628g
Carbs
163g
