It’s stone fruit season over here right now and all the stalls at local farmers markets are brimming with a variety of plums, peaches, apricots…. all things I’d been craving during the cooler months. I get so excited when I see all manner of these blushing beauties….
Last week apricots were on special, so I bagged a bargain and brought home a whole bunch with the intention of enjoying them simply, just as they are. They weren’t quite ripe however, so I left them in the fridge and forgot about them. That is…. until today.
What to do with overly ripe squishy apricots? Make ice cream! The perfect way to ease my surly attitude during this seemingly never ending heat wave.
barely adapted from the Bookcook blog.
makes 1L
YOU WILL NEED
- 10-16 apricots depending on their size
- 1/2 cup water
- 1/2 cup sugar
- 1 cup cream
- 3 drops almond extract
- squeeze of lemon juice
PROCESS
- De seed the apricots, cut them into quarters and place them in a pot with the water. Bring to the boil and cook for 8 minutes or until tender.
- Take the apricots off the heat and add the sugar, stirring until all the sugar is dissolved. Allow to cool completely.
- Blend the apricot mixture with a food processor or immersion blender until everything is pureed.
- Add the lemon juice, almond extract and cream, whisk until everything is thoroughly combined.
- Chill in the freezer until semi frozen, about 4 hours.
- Churn in your ice cream maker according to its instructions. I had mine churning for about half an hour.
- Store in the freezer overnight before eating.
Blue's Lullaby 