APRICOT-TARRAGON ICE CREAM
Steps:
- Combine tarragon with milk and heavy cream and bring just to a simmer. Cover and let set for 1 hour. Combine yolks with the sugar and whisk until pale. Bring the cream back to a simmer and slowly pour the cream mixture into the yolks while stirring. Return the mixture to the pan and cook over low heat and continue stirring until the mixture thickens and coats the back of a spoon. Strain, pour into a container and chill in an ice bath. Cover and refrigerate for 24 hours. Romove from refrigerator and stir in apricot puree. Process in a an ice cream maker according to manufacturer's directions.
APRICOT CREAM-CHEESE ICE CREAM
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Pit apricots and coarsely chop. In a 2-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved. Cook mixture, stirring occasionally, until apricots are softened, about 5 minutes, and cool. Chill mixture, covered, until cold and up to 2 days.
- In a blender blend cream cheese and milk until smooth. Using a long-handled spoon stir in heavy cream, lemon juice, and apricot mixture (do not blend).
- Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
APRICOT PIT ICE CREAM
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert, side dish
Time 45m
Yield one quart
Number Of Ingredients 5
Steps:
- Wrap apricot pits in a heavy dish towel. On the floor or on a sturdy cutting board, crack pits open using a hammer or a meat mallet, exposing kernels. Watch your fingers.
- In a medium saucepan, combine apricot kernels and shells with milk and heavy cream. Bring to a boil; turn off heat, and let cool. Chill overnight in refrigerator.
- The next day, bring the milk mixture to a boil again and strain through a fine sieve. Meanwhile, in a large bowl, whisk together the sugar and the yolks until light and fluffy. Whisk about 1/2 cup hot milk into the egg mixture, and then whisk the egg mixture into the milk. Pour into a large saucepan, place over medium-low heat and, stirring constantly with a wooden spoon, cook until thick enough to coat the back of the spoon. Remove from heat immediately. Let cool, and then strain.
- Pour into an ice cream maker, and follow manufacturer's instructions.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 33 milligrams, Sugar 11 grams
APRICOT STRUDEL
Make and share this Apricot Strudel recipe from Food.com.
Provided by cocinera
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the flour, butter, and cream cheese into a ball and chill it.
- Divide dough into 4 parts.
- Roll each into a rectangle.
- Spread mixture of apricot preserves, shredded coconut, and chopped nuts.
- Roll up as a jellyroll.
- Put on ungreased cookie sheet and bake 40 minutes at 350 degrees.
- cool and slice.
APRICOT CREAM CHEESE BARS
Such a delightful recipe - this is one of my favorite desserts - This is delicious with a warm cup of tea - you can even add some ice cream if you wish!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Prepare 9x11 glass baking dish with nonstick cooking spray.
- Next mix rolled oats with margarine, flour, baking soda, salt, and brown sugar, using your hands. Mixture should be loose but not dry. You should be able to make a ball and have it stick without it falling apart. Press half of this mixture into the bottom of the pan. Set side the other half for topping.
- Now mix together apricots, water, white sugar, and 1/2 teaspoons vanilla. Place in saucepan on the stove on medum-high for 30 minutes until the apricots are soft and mushy.
- Next mix the cream cheese, powdered sugar, egg and 1/2 teaspoons vanilla in small mixing bowl. Mix it well. Pour it over the base.
- Pour the apricot mixture over the cream cheese mixture. Finally, crumble remaining oat mixture on top.
- Bake at 350F for 30 minutes or until top is golden brown.
- Store in airtight container in refrigerator.
APRICOT CHEESECAKE ICE CREAM
Three favorite dessert ideas in one; juicy, ripe apricotsplus cheesecake turned into an ice cream treat!
Provided by Renee Pottle
Number Of Ingredients 4
Steps:
- Mix all ingredients together. Refrigerate mixture overnight or until completely cold.
- Spoon mixture into ice-cream maker. Process, following manufacturer's directions.
PEACH OR APRICOT ICE CREAM
With a satiny texture and flavored with puréed ripe stone fruit, this summery treat walks the line between ice cream and sorbet. If you want to make it even creamier and richer, substitute more heavy cream for the buttermilk.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 35m
Yield About 1 1/2 quarts
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine fruit with 1/2 cup sugar. Simmer gently until fruit is tender, about 10 minutes. Purée in a food processor or blender.
- In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Stir buttermilk and the fruit purée into base. Add a few drops of almond extract if desired. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 54 milligrams, Sugar 26 grams
APRICOT ICE CREAM
Provided by Moira Hodgson
Categories ice creams and sorbets, project, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
- Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
- Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
- Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
- Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.
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