Apricot Almond Ice Cream Domes Recipes
APRICOT-ALMOND ICE CREAM SANDWICHES
Belgian almond-butter thins (such as those made by Jules Destrooper) are very thin and crisp and rectangular in shape; look for them at supermarkets and specialty food stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a bowl, pour brandy over apricots; let sit 1 minute, then stir in jam to combine. Refrigerate 5 minutes.
- Butter an 8-inch-square baking dish. Line with parchment paper, leaving a 4-inch overhang. Fold the apricot mixture into ice cream to cover completely; freeze until firm, about 50 minutes.
- To assemble, cut the ice cream into pieces to match the cookies, and layer to form sandwiches.
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.
More about "apricot almond ice cream domes recipes"
ROASTED APRICOT AND HONEY ICE CREAM - COMPLETELY …
From completelydelicious.com
5/5 (3)Total Time 4 hrs 40 minsCategory DessertCalories 291 per serving
- Slice the apricots into quarters and remove the pits. Place on the prepared sheet pan and sprinkle with 2 tablespoons of the brown sugar. Roast for about 20 minutes, or until fruit juices are bubbly and starting to caramelize.
- Warm the remaining 2 tablespoons of sugar, honey, heavy cream, and salt in a saucepan over medium low heat, stirring to dissolve the sugar and honey. Once mixture is smooth, remove from heat and pour into a medium sized bowl. Add the apricots and chill completely in the fridge, for several hours or overnight.
ROASTED APRICOT AND ALMOND ICE CREAM RECIPE
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Servings 1Total Time 5 hrsCategory Ice Cream
FROZEN ALMOND APRICOT DESSERT - BIGOVEN.COM
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APRICOT ALMOND SWIRL ICE CREAM PIE RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (3)Total Time 5 hrs 30 minsServings 12Calories 452 per serving
- Simmer apricots with 1 1/2 cups water and the honey, covered, until apricots are very soft, 15 minutes; let cool. Take 1 qt. ice cream out of freezer to soften.
- Arrange 1 cup apricots over cooled cookie crust. Whirl remaining apricots and liquid in a blender into a thick, pourable purée (add more water if needed). Strain.
- Stir softened ice cream until smooth. Spread over apricots in crust, set on a plate, and freeze until firm, about 1 hour. Spoon on all but 2 tbsp. apricot purée. Freeze until purée firms, about 1 1/2 hours.
- Let remaining 1 qt. ice cream soften; spread over purée. Top ice cream with small dollops of remaining purée, then swirl with a chopstick. Freeze 2 hours more.
APRICOT AND ALMOND TART RECIPE - BBC FOOD
From bbc.co.uk
Category Desserts
- For the brown bread ice cream, soak the bread in the milk for an hour. Beat the egg yolks in a large bowl until pale and fluffy. Add the sugar and beat well.
- For the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray or line with baking paper.
- Put the flour in a large bowl and add the butter and lard. Rub together using your fingertips until the mixture resembles breadcrumbs. Add cold water, a tablespoon at a time, until the mixture comes together and forms a firm dough.
- Lightly flour a work surface and roll out the pastry into a circle about 1cm/½in thick and 22cm/8½in in diameter (you can cut around a large plate).
- Transfer to the baking tray, arrange the apricot filling in the centre of the circle. Bring the pastry edges up and over the fruit, pleating it round but leaving a gap in the centre to show the filling.
- For the banana ice cream, put all the ingredients in a food processor and blend until smooth. This needs to be served immediately, so wait until the last minute to make it.
- To serve, allow the tart to cool for a few minutes before serving with the ice cream of your choice.
APRICOT ICE CREAM - ICE CREAM RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 20Total Time 30 minsEstimated Reading Time 2 mins
ZESTY APRICOT AND ALMOND TART | RECIPES | JUDE'S ICE CREAM
From judes.com
- Half and stone the apricots and place in a bowl with the juice of half of the lemon and a tablespoon of icing sugar. Leave apricots to absorb the lemon and sugar.
- For the base. Crumb the flour and butter until well mixed. Add the sugar. Then beat in the egg. Mix altogether to form a soft smooth dough. If you need to loosen do so with a little milk (water will do if someone has pinched the last of the milk!)
- For the mix. While the dough is chilling; beat the sugar and butter together until well incorporated. Stir in the ground almonds. Pour in the other half of the juice of the lemon.
- Remove the dough from the fridge and roll out (using icing sugar if the dough is a little wet). Roll out a line layer to line the base and sides.
- Remove from oven and remove the second pie tin from on top of the pastry. Pour the almond mix into the pastry shell. Push the soaked apricot halves into the top of the mix and then sprinkle with flaked almonds to finish.
- Leave in oven at the same temperature for 40 minutes. After 30 minutes take out of the oven and using a brush glaze the tart generously with apricot jam (it’s worth that extra step as it gives the dish a beautiful glossy finish!)
- Leave to cool slightly and then serve with a generous scoop of Jude’s Vanilla Clotted Cream ice cream. TOP TIP. Why not use any leftover dough to make mini versions in a muffin tray.
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