"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
I’ve always been dying to try this, every time I page through The Perfect Scoop, looking for recipes.
There are all sorts of dried apricots, I prefer using unsulfured dried apricots as they are healthier then sulfured dried apricots. I used sweet dried apricots instead of sour.
It came out quite beautifully, though extremely thick. I used 38% cream in my half-and-half substitute, I’d use 15% next time. I had to thin mine with milk, which I whisked in after it came out of the fridge.
The flavor of the dried apricots stewed in white wine (it can be any simple wine) is amazing. The texture was quite fluffy after being churned. I used salted pistachios in the shell, shelled them myself. It would be better without the salt, I’ll use unsalted next time.
I’d recommend making a bit more than 1 recipe, as this only makes 3 cups.
Dried Apricot-Pistachio Ice Cream – makes about 3 cups (750 ml)
5 ounces (140 g) dried California apricots, quartered
3/4 (180 ml) white wine, dry or sweet
1/2 cup (70 g) shelled unsalted pistachio nuts – DO NOT used salted nuts
2/3 (130 g) sugar
2 cups (500 ml) half-and-half – you can use 1 cup milk, 1 cup cream
A few drops freshly squeezed lemon juice
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.
Puree 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.