Apricot Tequila Ice Cream Recipes

APRICOT MARGARITA

Steps:

• Rub the edge of your glass with a lime and dip the moistened rim into a combination of salt, sugar and zest (see Notes). Fill the glass with ice.
• Add the tequila, orange liqueur, lime juice and apricot juice to a cocktail shaker.
• Fill the shaker with ice; cover and shake well until the container is frosted and cold. Pour the mixture into the prepared glass; garnish with a lime wedge.

APRICOT CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Slice apricots in half and remove the pits. Slice each half into quarters.
• Place apricots slices in a large bowl and toss with sugar, corn starch, and cinnamon.
• Pour coated apricots into a small casserole dish.
• To make the crumble layer whisk together flour, brown sugar, salt, and oats.
• Cut in the butter until the mixture is coarse and crumbly.
• Sprinkle topping over apricots.
• Bake for 35-40 minutes or until the juices are bubbling and the topping is golden brown.
• Serve warm or at room temperature with a scoop of ice cream, if desired.

FRESH APRICOT ICE CREAM

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.

MARGARITA FLOATS

Steps:

• Using lime wedges, moisten the rims of 6 margarita or cocktail glasses. Set aside lime wedges for garnish. Sprinkle sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate., Scoop ice cream and sherbet into prepared glasses. Combine soda, lime juice and tequila; pour into glasses. Garnish with reserved lime wedges. Serve immediately.

APRICOT ICE CREAM

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.

STRAWBERRY AND APRICOT ICE CREAM

Steps:

• Soak apricots in lemon juice for at least 4 hours, stirring occasionally.
• Scald cream in saucepan. Remove from heat.
• Using an electric mixer beat egg yolks and sugar together until pale yellow. Gradually beat in hot cream. Return mixture to saucepan and cook over medium low heat until mixture thickens, stirring constantly. DO NOT BOIL!
• Strain mixture into a meal bowl and refrigerate for at least four hours, stirring occasionally.
• Fold strawberries, apricots and soaking liquid into custard. Process according to your ice cream maker manufacturer's instructions.
• Freeze in covered container in freezer overnight or for several hours.
• If frozen solid will have to let soften slightly in refrigerator before serving.

APRICOT TEQUILA ICE CREAM

Steps:

• Combine the apricots, tequila, and vanilla bean in a small jar. Cover, and let macerate overnight at room temperature.
• The next day, set up an ice bath: Place a medium bowl in a large bowl of ice. Set a fine-mesh sieve over the medium bowl.
• Remove the vanilla bean from the jar and put it in a medium-size heavy saucepan. (Set the tequila-soaked apricots aside.) Add the cream to the pan and bring to a boil over medium-high heat. While the cream is heating, whisk the egg yolks and sugar in a medium bowl until the mixture is pale in color and very smooth.
• Gradually add the hot cream to the yolks, whisking constantly (discard the vanilla bean). Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, for about 4 minutes, until the custard registers 170° to 175°F on an instant-read thermometer and coats the back of the spoon.
• Immediately pour the custard through the sieve into the bowl set in the ice bath. Let the custard cool, whisking it occasionally. Cover and refrigerate for 4 hours, until very cold, or overnight.
• Pulse the apricots with the tequila in a food processor until they form a thick, chunky puree. Add 1/2 cup of the chilled custard and pulse to combine. Then stir the entire apricot mixture into the remaining custard. Churn the custard in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze for 12 hours, or until hard.
• There's no doubt about it, tequila is the best contribution Mexico has made to the world! We are definitely tequila drinkers in my family. My brother goes for the blanco, or silver, the strongest in agave flavor since it's bottled immediately after the distillation process. My dad goes for the reposado or rested, which is aged for more than two months and gentler on the palate. Oranges are mandatory with his tequila, as biting into a sweet orange wedge balances and further enhances the drink's flavor. I favor añejos, or aged tequilas and often pair them with sangrita, a sweet-and-sour tomato-based drink that is sipped alternately with the tequila. Oro, or golden tequila, is preferred for making mixed drinks, cooking, and baking; it is commonly blended with caramel color and sugar syrup, so it tends to be sweeter.