Apricotpistachioicecream Recipes

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APRICOT-PISTACHIO ICE CREAM



Apricot-Pistachio Ice Cream image

This is a wonderful, summery, intensely flavored fruit ice cream, perfect for serving after a Mediterranean meal. Prep time includes steeping and chilling time. From 'The Perfect Scoop' by David Lebovitz.

Provided by Sass Smith

Categories     Frozen Desserts

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 6

5 ounces dried apricots
3/4 cup white wine
1/2 cup pistachio nut, shelled
2/3 cup sugar
2 cups half-and-half
1 teaspoon lemon juice

Steps:

  • Quarter the apricots, then warm them with the wine in a small saucepan.
  • Simmer five minutes, then cover, remove from the heat and let stand for one hour.
  • Coarsely chop the pistachios.
  • Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.
  • Chill thoroughly in the refrigerator -- this will take at least 3 hours -- then freeze in your ice cream maker according to the manufacturer's instructions.
  • Add the psitachio nuts in the last five minutes of churning.

DRIED APRICOT-PISTACHIO ICE CREAM



Dried Apricot-Pistachio Ice Cream image

Categories     Apricot     Pistachio     Chill     Simmer

Yield makes about 3 cups (750 ml)

Number Of Ingredients 6

5 ounces (140 g) dried California apricots, quartered
3/4 cup (180 ml) white wine, dry or sweet
1/2 cup (70 g) shelled unsalted pistachio nuts
2/3 cup (130 g) sugar
2 cups (500 ml) half-and-half
A few drops freshly squeezed lemon juice

Steps:

  • 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.
  • Purée 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.
  • Perfect Pairing
  • You can make Apricot-Pistachio Crêpes (pictured) by warming Crêpes (page 233) and serving them, folded, on plates, topped with scoops of Dried Apricot-Pistachio Ice Cream, a drizzling of acacia honey, and a scattering of chopped pistachios.

APRICOT-PISTACHIO ICE CREAM



Apricot-Pistachio Ice Cream image

I came across this recipe recently while looking for apricot recipes. Although I haven't made it yet it sounds delicious combining two of my favorite things (apricots and pistachios). Processing time is included with cooking time, but cooling time and freezing time is not included (allow overnight freezing and an additional 2-4 hours cooling/refrigeration time). Recipe source: Bon Appetit (July 1982)

Provided by ellie_

Categories     Frozen Desserts

Time 50m

Yield 1 1/2 quarts ice cream

Number Of Ingredients 7

1/2 cup water
1/3 cup sugar, plus
1 tablespoon sugar
4 egg yolks, room temperature
1 cup whipped cream (1/2 cup unwhipped)
1 1/2 cups apricot puree (about 1 pound pitted, peeled apricots)
2/3 cup blanched pistachios, husked and chopped

Steps:

  • Combine water and sugar in medium saucepan over medium-low heat, stirring constantly until sugar dissolves. Increase heat and bring to a boil. Remove from heat.
  • Beat yolks in a large bowl until thick and forms a ribbon when beaters are lifted.
  • Whisk in sugar/water mixture.
  • Return mixture to saucepan over low heat, whisking constantly until mixture is thick enough to coat back of spoon. DO NOT BOIL.
  • Transfer mixture to bowl which is set over ice water. Cool, stirring occasionally.
  • Fold whipped cream into cooled egg mixture using a rubber spatula. Fold in apricot puree and pistachios.
  • Refrigerate until chilled (at least 1 hour or per manufacturer's directions).
  • Transfer mixture to ice cream maker and process per manufacturer's directions.
  • Turn into plastic container and freeze.

Nutrition Facts : Calories 822.4, Fat 44.7, SaturatedFat 12.4, Cholesterol 533.9, Sodium 75.4, Carbohydrate 92.9, Fiber 8.9, Sugar 75.6, Protein 21.3

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