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Chunky Tart Apricot Ice Cream
From the kitchen of Wendy Temple

1 pound fresh apricots, plus 3 or 4 more for chopping and adding at the end
1 1/2 cups heavy cream
1/2 cup whole milk
1/2 cup sugar
Juice of 1/2 lemon

Halve the pound of apricots and give them a rough chop. Put them in the
bowl of a food processor, add the lemon juice, and process until you have
a smooth puree. Pulse the machine and scrape down the sides as necessary.
Give the extra 3 or 4 apricots a rough chop and set aside. You will add
them into the ice cream later.

Add the sugar to the cream and milk, and stir until the sugar is completely
dissolved. This will take a couple of minutes. Stir until you feel no more
grains of sugar left.

Combine the apricot puree and the cream mixture. Whisk until it is competely
mixed. Refrigerate until very cold, at least 2 hours.

Pour the mixture into your ice cream maker and run according to your machine's
directions. When the ice cream is thick and almost done, add in the reserved
chopped apricot chunks, and let the machine run until they are well incorporated.

When the ice cream is done, it will be very soft. You can eat it as is, or put
it in the freezer to firm up. Take it out of the freezer 15 minutes before serving
to allow it to soften enough to scoop.

(Yields approximately 5 cups)

 

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