Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Apricot Ice Cream

Desserts, Ice CreamTove Balle-Pedersen2 Comments
 Apricot Ice Cream

Apricot Ice Cream

Apricot is en season, my tree is booming with fruit. So why not make an apricot ice cream. 

This ice cream is made without eggs, and is very easy to make. 

Ingredients:

  • 350 g fresh apricots, pitted and sliced in half
  • 90 ml water
  • 170 g raw honey (use a mild tasting honey such as clover)
  • 1 teaspoon freshly squeezed lemon juice
  • 250 ml fresh heavy cream 
  • 1 tablespoon Disaronno Amaretto, optional

Directions:

Place apricots in a medium saucepan, pour water over and heat to a simmer and cook until apricots begin to soften, about 6-8 minutes. Stir in honey, when  the honey is dissolved remove from heat. Cool apricot mixture to room temperature and blend it until smooth. Stir in cream, lemon juice and Amaretto. Chill the mixture until very cold, and pour it into an ice cream maker and freeze according to manufacturer’s instructions.

Enjoy!

 

The Danish version:

Abrikosis

Ingredienser:

  • 350 g friske abrikoser, vaskede, udstenede og skåret i halve
  • 90 ml vand
  • 170 g honning (brug en mildt smagende honning)
  • 1 tsk friskpresset citronsaft
  • 250 ml piskefløde 
  • 1 spsk Disaronno Amaretto, valgfrit

Fremgangsmåde:

Kom abrikoserne i en gryde sammen med vandet og kog dem til de er møre 6-8 minutter.

Kom honningen i og rør rundt indtil det er smeltet. Blend det hele til en jævn glat masse. Køl massen ned inden man går videre.

Tilsæt fløde, citronsaft og Amaretto, og lad det hele køle i et par timer inden den køres i ismaskinen. Følg vejledningen der følger med ismaskinen.

Velbekomme!