Apricot Tequila Ice Cream Recipes

APRICOT ICE CREAM SODA

Steps:

• Press apricots through a fine-mesh strainer into a bowl; discard skins and pulp. Stir sugar and lemon juice into apricot puree. Gently fold in whipped cream. Transfer to a 8-in. square dish. Freeze until firm, about 6 hours or overnight. Divide ice cream among 4 glasses; top with ginger ale. Serve immediately.

PEACH OR APRICOT ICE CREAM

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.

APRICOT TEQUILA ICE CREAM

Steps:

• Combine the apricots, tequila, and vanilla bean in a small jar. Cover, and let macerate overnight at room temperature.
• The next day, set up an ice bath: Place a medium bowl in a large bowl of ice. Set a fine-mesh sieve over the medium bowl.
• Remove the vanilla bean from the jar and put it in a medium-size heavy saucepan. (Set the tequila-soaked apricots aside.) Add the cream to the pan and bring to a boil over medium-high heat. While the cream is heating, whisk the egg yolks and sugar in a medium bowl until the mixture is pale in color and very smooth.
• Gradually add the hot cream to the yolks, whisking constantly (discard the vanilla bean). Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, for about 4 minutes, until the custard registers 170° to 175°F on an instant-read thermometer and coats the back of the spoon.
• Immediately pour the custard through the sieve into the bowl set in the ice bath. Let the custard cool, whisking it occasionally. Cover and refrigerate for 4 hours, until very cold, or overnight.
• Pulse the apricots with the tequila in a food processor until they form a thick, chunky puree. Add 1/2 cup of the chilled custard and pulse to combine. Then stir the entire apricot mixture into the remaining custard. Churn the custard in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze for 12 hours, or until hard.
• There's no doubt about it, tequila is the best contribution Mexico has made to the world! We are definitely tequila drinkers in my family. My brother goes for the blanco, or silver, the strongest in agave flavor since it's bottled immediately after the distillation process. My dad goes for the reposado or rested, which is aged for more than two months and gentler on the palate. Oranges are mandatory with his tequila, as biting into a sweet orange wedge balances and further enhances the drink's flavor. I favor añejos, or aged tequilas and often pair them with sangrita, a sweet-and-sour tomato-based drink that is sipped alternately with the tequila. Oro, or golden tequila, is preferred for making mixed drinks, cooking, and baking; it is commonly blended with caramel color and sugar syrup, so it tends to be sweeter.

APRICOT ICE CREAM

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.

REALLY EASY APRICOT & AMARETTI CREAM

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
• Whisk the mascarpone and custard together until completely blended.
• Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

FRESH APRICOT ICE CREAM

Steps:

• Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them.
• Separate the apricots into halves and discard the pits.
• Chop the apricots coarsely and put them in a large glass bowl.
• Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them.
• While the apricots are standing, prepare the custard ice cream base.
• Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
• Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.
• Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
• Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes.
• Remove from the heat and add the almond extract.
• Let the mixture cool to room temperature, then stir in the pureed apricots.
• Freeze in an ice cream maker according to the manufacturer's instructions.

TEQUILA ICE CREAM

Steps:

• Combine the milk, cream and tequila in a saucepan and place over medium heat.
• Bring to a simmer, and cook gently about 12 to 14 minutes, then remove from the heat.
• Meanwhile, in a bowl, whisk the sugar and honey into the egg yolks until slightly pale and lightened.
• Put one third of the milk mixture into the yolks while whisking.
• Add the yolk mixture into the saucepan with the rest of the milk mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon -- do not allow the custard to boil.
• Remove from the heat, pass through a fine strainer, and place in the refrigerator to cool for 30 minutes.
• When it has cooled, place in an ice cream maker and follow manufacturer's instructions.