Fresh Apricot Ice Cream
Indulge in the luscious taste of summer with this Fresh Apricot Ice Cream, a homemade treat brimming with natural sweetness and vibrant flavor. Made with ripe, juicy apricots and infused with a touch of honey and vanilla, this creamy dessert strikes the perfect balance between tangy and sweet. The base combines rich heavy cream, whole milk, and egg yolks to create a velvety custard that churns into a perfectly smooth ice cream. The cooked apricot mixture adds a delightful fruitiness, blending seamlessly for a flavor-packed experience. Ideal for brightening up warm days, this easy-to-follow recipe guides you through every step, from making the apricot compote to achieving the perfect creamy texture in your ice cream maker. Serve in bowls or cones for a refreshing dessert that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams Fresh apricots
- 150 grams Granulated sugar
- 300 milliliters Heavy cream
- 200 milliliters Whole milk
- 4 large Egg yolks
- 1 tablespoon Honey
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Wash, pit, and chop the fresh apricots into small pieces.
In a medium saucepan, combine the chopped apricots and 50 grams of granulated sugar. Cook over medium heat for 10-12 minutes, stirring occasionally, until the apricots break down into a soft, jam-like consistency. Set aside to cool.
In a separate saucepan, combine the whole milk and heavy cream. Heat over medium-low heat until the mixture is warm but not boiling.
In a mixing bowl, whisk together the egg yolks and the remaining 100 grams of sugar until the mixture is pale and creamy.
Slowly add the warm milk and cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Pour the combined mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This should take about 8-10 minutes.
Remove the custard from the heat and stir in the honey, vanilla extract, and pinch of salt.
Allow the custard base to cool to room temperature, then blend it with the cooled apricot mixture until smooth. You can use an immersion blender or a countertop blender for this step.
Cover the mixture with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours to allow it to firm up.
Serve the fresh apricot ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1063 mg | 354% | |
| Sodium | 355 mg | 15% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 224.1 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 412 mg | 32% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
