Fresh Apricot Ice Cream Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar. Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and spoon the mixture over the apricots.
• Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.

Steps:

• Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them.
• Separate the apricots into halves and discard the pits.
• Chop the apricots coarsely and put them in a large glass bowl.
• Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them.
• While the apricots are standing, prepare the custard ice cream base.
• Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
• Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.
• Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
• Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes.
• Remove from the heat and add the almond extract.
• Let the mixture cool to room temperature, then stir in the pureed apricots.
• Freeze in an ice cream maker according to the manufacturer's instructions.

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.