Weekly Bread Making and now Ice Cream!

Apricot and Pistacho ice cream from The Perfect Scoop

by David Lebovitz

DH not smitten by the results.... more for me then!

Probably need more practise and patience....

5 ounces dried apricots, quartered

¾ cup white wine, dry or sweet (I used water instead)
2/3 cup granulated sugar (1/4 cup light brown sugar)
2 cups half-and-half (I used whipping cream)
A few drops of lemon juice (I probably used a wee bit too much - 1 tablespoon)
½ cup shelled pistachio nuts, coarsely chopped

1. 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.

2. Puree the apricot and wine mixture with the sugar, half-and-half, and lemon juice in a blender until smooth.

3. Chill the mixture in the refrigerator for at least 8 hours, 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.

Go visit folks who made this and other recipes from this book:
BrownEyedBaker
MySweetAndSaucy made this too!

Go visit Kitchen Flavours who made several recipes from The Perfect Scoop!