I really love this apricot Ice Cream (he,he sorry) I love home made Ice Cream and normally I dont like others(I find so sweet) homemad.are more healthy and yummy I think, anyway bookmarked this recipe to the summer.( remmeber you can make the recipe with canned apricots)
Adapted from The Perfect Scoop by David Lebovitz and always I think in him like the Ice Cream king. His recipes are simple and amazing. When I see his recipes in his blog or when talk about Paris (he live there) I woul like sing "I love Paris in the morning, I love Paris every time...."
10 to 16 ripe and fresh apricots ( depending on size)
(or canned apricots)
1/2 cup water
1/2 cup sugar
1 1/2 cup heavy cream
a few drops freshly squeezed lemon juice
Slice open the apricots and remove the pits, then cut each apricot into quarters. Cook the apricot pieces with the water in a covered medium saucepan over medium heat until tender, about 8 minutes, and stirring occasionally. Remove from the heat and stir in the sugar until dissolved. Let cool to room temperature.
When are cool, purée the apricots and any liquid in a blender or food processor until smooth. Taste a big spoonful; if there are any small fibers, press the mixture through a mesh strainer to remove them. Stir in the cream, and lemon juice.
Put the apricot Ice cream in a metal container and place in the freeze by 50 minutes.
After this time, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
.Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.More late serve with an Ice cream spoon, you can serve with some fruits, chocolate or toasted almonds.
Helado de damascos o albaricoques