Apricot Pistachio Ice Cream Recipes

Steps:

• Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to medium; beat in the flour mixture until combined, about 1 minute. Turn out onto a sheet of plastic wrap, shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Cut the dough in half. Working with one half at a time, roll out each piece of dough into a 6-by-12-inch rectangle on a lightly floured surface; square off the edges. Refrigerate the dough rectangles until firm, at least 20 minutes.
• Make the filling: Spread 3 tablespoons apricot preserves on each dough rectangle, leaving a 1-inch border on one long side. Toss the pistachios, dried apricots, granulated sugar, cinnamon and salt in a small bowl. Sprinkle over the preserves and press in gently.
• Starting with the jam-covered long side, roll up each dough rectangle into a tight log. Place seam-side down on a baking sheet and refrigerate until firm, about 1 hour.
• Preheat the oven to 325 degrees F. Line a separate baking sheet with parchment paper. Brush the logs with the beaten egg and sprinkle with turbinado sugar. Cut the logs into 1-inch-thick rounds. Arrange seam-side down on the prepared pan, about 1 inch apart.
• Bake the cookies until golden brown, 25 to 35 minutes. Let cool completely on the pan.

Steps:

• Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl.
• Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately.

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.

Steps:

• Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
• Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
• Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
• Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
• Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.

Steps:

• Combine water and sugar in medium saucepan over medium-low heat, stirring constantly until sugar dissolves. Increase heat and bring to a boil. Remove from heat.
• Beat yolks in a large bowl until thick and forms a ribbon when beaters are lifted.
• Whisk in sugar/water mixture.
• Return mixture to saucepan over low heat, whisking constantly until mixture is thick enough to coat back of spoon. DO NOT BOIL.
• Transfer mixture to bowl which is set over ice water. Cool, stirring occasionally.
• Fold whipped cream into cooled egg mixture using a rubber spatula. Fold in apricot puree and pistachios.
• Refrigerate until chilled (at least 1 hour or per manufacturer's directions).
• Transfer mixture to ice cream maker and process per manufacturer's directions.
• Turn into plastic container and freeze.

Steps:

• Preheat oven to 350°F.
• Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.
• Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.
• Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.
• Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.

Steps:

• Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
• Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
• Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
• Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
• Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
• Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.

Steps:

• Put the apricots in a blender and process until smooth. Pour the mixture through a fine mesh strainer, measuring out 500ml of purée. Add the honey, sugar, 100ml water and the cardamom, and mix together until smooth and evenly combined.
• Divide the mixture between the 10 cavities of your ice lolly mould (see below for where to buy). Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert the lolly sticks and leave to freeze for at least 4 hrs or until frozen solid.
• To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies, dipping each into the chopped pistachios to serve.

Steps:

• In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour. Coarsely chop the pistachio nuts.
• Purée the apricots with the wine in a blender with the sugar, half-and-half, and lemon juice until smooth.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pistachio nuts.
• Perfect Pairing
• You can make Apricot-Pistachio Crêpes (pictured) by warming Crêpes (page 233) and serving them, folded, on plates, topped with scoops of Dried Apricot-Pistachio Ice Cream, a drizzling of acacia honey, and a scattering of chopped pistachios.

Steps:

• Quarter the apricots, then warm them with the wine in a small saucepan.
• Simmer five minutes, then cover, remove from the heat and let stand for one hour.
• Coarsely chop the pistachios.
• Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.
• Chill thoroughly in the refrigerator -- this will take at least 3 hours -- then freeze in your ice cream maker according to the manufacturer's instructions.
• Add the psitachio nuts in the last five minutes of churning.