Chunky Apricot Ice Cream
User Reviews
4
Chunky Apricot Ice Cream
Description
Fresh apricots are pureed with lemon juice for brightness, then combined with cream, milk, and sugar until the sugar fully dissolves. This mixture is chilled thoroughly before being churned in an ice cream maker. Near the end of churning, roughly chopped reserved apricots are folded in, adding bursts of fresh fruit texture throughout the creamy base.
The finished ice cream is soft and creamy but tends to become icy if frozen too hard due to the water content in fresh fruit. Serving it slightly soft maintains the best texture and flavor balance, highlighting the natural tartness of apricots complemented by the sweetness of cream and sugar. The lemon juice enhances the apricot's bright notes.
It is recommended to consume the ice cream within a few hours or let it sit out briefly to soften before scooping. Omitting the lemon juice reduces tartness if preferred.
Ingredients
- 1 lb apricots plus 3 or 4 more for chopping and adding at the end, fresh
- 1 1/2 cups heavy cream
- 1/2 cup milk whole
- 1/2 cup sugar
- 2 Tbsp lemon juice about 1/2 lemon, fresh
Instructions
- Halve the pound of apricots and give them a rough chop. Put them in the bowl of a food processor, add the lemon juice, and process until you have a smooth puree. Pulse the machine and scrape down the sides as necessary. Give the extra 3 or 4 apricots a rough chop and set aside. You will add them into the ice cream later.
- Add the sugar to the cream and milk, and stir until the sugar is completely dissolved. This will take a couple of minutes. Stir until you feel no more grains of sugar left.
- Combine the apricot puree and the cream mixture. Whisk until it is competely mixed. Refrigerate until very cold, at least 2 hours.
- Pour the mixture into your ice cream maker and run according to your machine’s directions. When the ice cream is thick and almost done, add in the reserved chopped apricot chunks, and let the machine run until they are well incorporated.
- When the ice cream is done, it will be very soft. You can eat it as is, or put it in the freezer to firm up. Take it out of the freezer 15 minutes before serving to allow it to soften enough to scoop.
Notes
- Serve this ice cream soon after churned to enjoy the soft texture and avoid iciness from frozen fruit water.
- You can omit the lemon juice if a less tart flavor is desired.
- If freezing longer, let the ice cream sit at room temperature briefly before scooping to soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 401kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 84mg | 28% |
| Sodium | 30mg | 1% |
| Potassium | 463mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 3710IU | 74% |
| Vitamin C | 16mg | 18% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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