EASY APRICOT ICE CREAM
The world is a superior spot
with this Apricot Ice Cream in it! This dessert is smooth and velvety with the
ideal eruption of apricot goodness! You can't accept frozen yogurt as
astounding as this!
I can't remain to see my new
dessert producer staying there unplugged! For whatever length of time that I
have potentially frozen yogurt fixings sticking around, I can't support myself.
It's such a decent change from heating where everything needs to follow an
accurate equation. Frozen yogurt making is a generous, liquid procedure, simply
accept the way things are and appreciate it!
I didn't mess around with
this one, there's a pound of new apricots in this formula. I didn't cook or
strip them—there is such a great amount of flavor in the strips, and I was
going for a new natural product taste. Only a pinch of sugar and a little lemon
juice is all they required. At last I tossed in a couple of bunches of hacked
organic product to give it a thick surface.
Like my Rhubarb dessert, the
shade of this one is a delicate, nearly vintage-looking tint. It makes me
mindful of how much fake food shading goes into such a large amount of the food
we eat. Try not to be tricked by the unpretentious appearance, this frozen
yogurt sneaks up all of a sudden.
What's your preferred
flavor?? I need to keep my machine occupied…
Easy
Apricot Ice Cream
makes 2 quarts
2 1/2 cups of apricots (I
used about 20-25 small apricots)
1 1/2 tbsp. lemon juice
1 cup of granulated sugar
2 cups of heavy cream
1 1/2 cups of whole milk
1 tsp. of vanilla extract
Instructions
1. Remove the peel and pits from
the apricots. Add the apricots, lemon juice, and sugar
to a medium-sized pan over medium heat. Stir until the fruit is tender and the
sugar is dissolved. Pour the fruit mixture into a blender and blend until
smooth (I like to leave a few small chunks). Place the fruit mixture in
the refrigerator until it is completely cooled.
2. Mix the heavy cream, milk, and
vanilla extract into the chilled fruit mixture. Allow to chill for 1 to 2 hours
minutes in the refrigerator (If you are in a hurry, you can chill it in the
freezer for about 20-30 minutes).
3. Place the ice cream mixture
into an ice cream maker and freeze according to the
manufacturer instructions.
4. For soft ice cream serve
immediately. For a firm ice cream place in the freezer for 1
to 2 hours.
Here are a few other recipes you
might enjoy.