APRICOT BRANDY ICE CREAM
Make and share this Apricot Brandy Ice Cream recipe from Food.com.
Provided by Jonathan F.
Categories Frozen Desserts
Time 3h25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- heat half and half and heavy to simmer.
- heat heavy cream and half and half to simmer.
- add apricot preserves remove from heat let mixture cool add apricot brandy.
- add eggs white and yolk.
- add food coloring.
- Blend with mixer and place in ice cream maker.
- serve when semi hard.
Nutrition Facts : Calories 1016, Fat 96.6, SaturatedFat 59, Cholesterol 481.3, Sodium 215.4, Carbohydrate 28, Fiber 2.5, Sugar 7.7, Protein 15
FRESH APRICOT ICE CREAM
This is the Runner-Up recipe for 1995 in the San Francisco Chronicle, from Georgeanne Brennan. The Blenheim variety of apricot has a particularly good flavour and is recommended for this recipe.
Provided by evelynathens
Categories Frozen Desserts
Time 35m
Yield 1 quart (approximately)
Number Of Ingredients 6
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.
APRICOT ICE CREAM
Provided by Moira Hodgson
Categories ice creams and sorbets, project, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 8
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.
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