Apricot Ice Cream
Author: Gravel & Dine
Recipe type: Dessert
Serves: 6
- 1 pound ripe apricots (about 5 apricots)
- 1 cup heavy cream
- ½ cup sugar
- ½ cup water
- 3 drops vanilla extract
- 2-3 drops fresh squeezed lemon juice
- Remove the pits from the apricots and cut each apricot half into fourths
- Heat the apricot pieces and the water over medium heat in a covered sauce pan for about 10 minutes, or until soft, stirring occasionally
- Remove from heat and stir in sugar until dissolved, cool to room temperature
- Stir in cream, vanilla, and lemon juice
- Cool in the fridge
- Pour into your ice cream maker and allow to churn for approximately 30 minutes
- Scoop into a tight-sealing container and allow to continue hardening in the freezer
Recipe by Gravel & Dine at https://gravelanddine.com/apricot-ice-cream/
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