Apricot Ice Cream

I must confess immediately: it’s not actual ice cream. We didn’t have any cream besides about a quarter-cup that was already whipped. But we had some wonderful fresh apricots. I don’t mean “fresh” as in “not frozen or canned;” I mean “fresh” as in “off-the-tree.” That’s the best kind, you know. Soft and dripping with nectar. Yes. Like this. Wow.

Here’s the recipe. By the way, a lot of cream would be best. Ice cream is better that way. Yes.

Apricot Ice Cream

3 cups fresh apricots, pitted

2 cups milk

Dash salt

1 T. cornstarch

1/3 cup honey

3 egg yolks

1 tsp. vanilla extract

1/8 tsp. butter flavoring, optional

Additional cream or yogurt

Place the apricots in a saucepan with a little water. Cover and cook until the apricots are tender.

Drain the water and puree the apricots in a food processor or blender until smooth.

Now whisk the milk, salt, cornstarch, and honey in a saucepan over medium heat. Bring to a boil; remove from the heat. Whisk egg yolks in a separate bowl. Add part of the custard to the egg yolks, combine, then pour it all back with the rest of the custard.

Bring to a boil again and cook for about a minute. Remove from heat and add vanilla and a little butter flavoring.

Combine the custard and purred apricots. Chill. Place in an ice cream freezer and add additional cream or yogurt until you reach the desired amount. Freeze in an ice cream freezer according to manufacturer’s directions. Enjoy!

Yield: 1 quart

Note: you might want to add a little more honey if you like a sweeter ice cream. Or less if you like not-as-sweet ice cream. Or fewer apricots if you don’t like it super fruity. Or extra vanilla if you like that. Yeah. Whatever.



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