tonight's dessert - apricot/pistachio ice cream

wanting to make a new ice cream today i opened my cookbook (the perfect scoop by david lebovitz) at random and found this gem of an ice cream. this seems to be another philadelphia style in that it does not use eggs to make a custard base. i modified the recipe slightly because you know thats just what i do.

dried apricot-pistachio ice cream

5 oz. (140g) dried apricots diced
3/4 cup white wine (i used brandy for this instead with about 1/2 cup of apricot nectar as well)
1/2 cup shelled unsalted pistachio nuts coarsely chopped (i actually could only find salted ones, which are ok, they provide a nice flavor contrast)
2/3 cup sugar
2 cups half and half
a bit of lemon zest

in a skillet or saucepan warm the diced apricot with the wine. simmer for 5 minutes, cover and remove from heat and let sit until liquid is absorbed. (note: i cooked over a slightly higher heat since i had more liquid with the nectar added and to burn off the alcohol)

puree the apricots in a blender with the sugar, half and half, and lemon juice (note 2: my blender is on the blink so i just chopped the apricots pretty fine before i simmered them, my ice cream just turned out chunky)

chill and use your ice cream freezer. in the last few minutes of churning add the pistachios.

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