Dried Apricot Icecream:Makes 1-2 litres:Ingredients:250g dried apricots
500g water
1/2 cup raw sugar (for apricots)
1 cup thickened cream
1/2 cup pouring cream
1/2 cup milk
1/2 cup raw sugar
1 teaspoon vanilla essence
Preparation:Place the apricots, water and 1/2 cup sugar into the
. Varoma for 15 minutes
speed 1.
Puree apricots 4 seconds speed 6.
Set aside to cool.
Place all ingredients, including the cooled apricots, into the
. Mix for about 10 seconds on speed 6. You may need to use the spatula to help it mix. (like sorbets).
Place into a shallow container and put in the freezer.
When icecream is just beginning to set around the edges (about 2 hours) remove and break up into the
.
Mix 20 seconds speed 9, then 10 seconds on speed 4. (may need the spatula)
Photos:Tips/Hints:I have used the apricot mix from the Easy Apricot Slice and the icecream from the Banana Icecream. It is a lovely flavoured ice-cream and could probably be enhanced by the addition of a little liqueur or brandy/rum if it's for adults only.
members' commentsVHJ - I made this today Cookie1 and I'm sure it's going to be a winner. I reduced the sugar in the ice cream to 1/4 cup and may even try it without any extra as the apricots are very sweat. I only had pouring cream and was too lazy to thicken any but it seems to be ok. I agree that it lends itself to a variety of fruits. I've got Mulberries in the freezer so might try them.
JulieO - Looks like another great one Cookie. You keep coming up with them Cheesy Have just pureed the apricots which are now cooling. Once mixed together I will chill, probably overnight (if I can wait that long) before churning in the morning.
Update - I'm going to say now that it is the nicest ice cream I've tasted. Seriously! I love it.
I didn't add the sugar with the apricots and water and the sweetness is just right for me. Thank you so much for a lovely recipe.
Cathy79 - I made this yesterday to have with birthday cake last night. Following the suggestions, I didn't add any sugar to the apricots, so only used 1/4 cup altogether. I had a 200ml carton of pure cream which was almost enough cream, so just made up the extra with milk. Still nice and creamy (not icy), not too rich, but with a nice apricot flavour.
I used rapadura, so it had quite a caramel colour which suited the apricot flavour. I have to admit that when I first saw this recipe, I thought it sounded a bit strange. But it was a big hit with our guests. Thanks Cookie - very nice!
