Apricot Ice Cream
A lusciously creamy and fruity ice cream made with ripe apricots, cream, and a hint of vanilla. This homemade dessert captures the natural sweetness of apricots and delivers a smooth, refreshing texture perfect for hot days or any time you crave a light, fruity treat.
Equipment
- 1 medium saucepan
- 1 sharp knife
- 1 cutting board
- 1 Wooden spoon or silicone spatula
- 1 blender or immersion blender
- 1 ice cream maker
- 1 Airtight freezer container
Ingredients
- 1 pound ripe apricots about 5 medium apricots
- ½ cup granulated sugar
- ½ cup water
- 1 cup heavy cream
- 3 drops pure vanilla extract
- 2 –3 drops freshly squeezed lemon juice
Instructions
- Prepare Fresh Apricots: Wash the apricots thoroughly under cold running water to remove any dust or impurities. Pat them dry with a clean kitchen towel. Using a sharp knife, slice each apricot in half along its natural seam. Remove the pits carefully, then cut each half into quarters so that you have evenly sized pieces. This ensures even cooking later.
- Cook Apricots to Softness: Place the apricot pieces into a medium saucepan and pour in the water. Cover the pan with a lid to retain moisture. Turn the heat to medium and cook for approximately 10 minutes, stirring occasionally with a wooden spoon or silicone spatula. You should notice the apricots becoming tender and releasing their natural juices. This step intensifies the flavor and creates a naturally sweet base.
- Sweeten and Cool: Once the apricots are soft, remove the pan from heat. Immediately stir in the granulated sugar until fully dissolved. Allow the mixture to cool at room temperature for about 20–30 minutes. This cooling step is important to preserve the creaminess later and prevent the ice cream from melting too quickly.
- Blend into Smooth Purée: Transfer the cooled apricot mixture into a blender or use an immersion blender directly in the saucepan. Blend until completely smooth, creating a silky purée. This step gives your ice cream its creamy texture and ensures no large fruit chunks remain, giving a luxurious mouthfeel.
- Mix Cream and Flavorings: Pour the smooth apricot purée into a large mixing bowl. Add the heavy cream, pure vanilla extract, and fresh lemon juice. Stir gently but thoroughly until the mixture is homogeneous. The lemon juice brightens the flavor, while vanilla adds warmth and complexity to the ice cream base.
- Chill the Mixture: Cover the mixture and refrigerate for at least one hour. Chilling ensures that the base reaches the right temperature for churning and produces a smoother texture. Cold ingredients help the ice cream freeze evenly and prevent large ice crystals.
- Churn Into Ice Cream: Pour the chilled apricot mixture into your ice cream maker according to the manufacturer’s instructions. Churn for approximately 30 minutes, or until it reaches a thick, creamy consistency. Avoid over-churning to keep the texture smooth and light.
- Freeze for Firmness: Transfer the churned ice cream into a tightly sealed, airtight freezer container. Smooth the surface with a spatula and press a layer of parchment paper on top to prevent ice crystal formation. Freeze for at least two hours before serving to allow the ice cream to firm up to the perfect scoopable consistency.
Notes
- Use ripe, fragrant apricots for the best flavor — underripe apricots will make the ice cream taste tart rather than sweet.
- Adjust sugar to taste depending on the sweetness of your fruit.
- For a smoother texture, strain the apricot purée before mixing with cream.
- A touch of lemon juice enhances the fruit’s natural flavor and helps maintain its bright color.
- Always chill the mixture before churning to improve creaminess and texture.
