← Back to Search Results
American
Ice-Tray Apricot Ice Cream

Photo by: Joseph De Leo
Comments: 0
 

Recipe

If you are making ice cream in an ice tray, I find it advisable to use a slightly different mixture and to whip the cream, the result of which is nearer a frozen cream or a very rich, creamy version of sherbet. As it is very difficult to get luscious, ripe apricots these days, I make this ice cream with apricot preserves, which work beautifully.

Yield: Makes 6 servings

Ingredients

  • 1-pound jar pure apricot preserves
  • 1 cup water
  • 1/3 cup sugar
  • 1½ cups heavy cream

Directions

Rub the preserves through a strainer with a wooden spoon or put through a food mill.

Boil the water and sugar together for 5 minutes to make a simple syrup, then cool until cold. Combine the apricot purée and the syrup, mixing well.

Whip the heavy cream in a chilled bowl with a rotary beater or electric hand mixer (or in the bowl of an electric mixer) until it has doubled in volume and holds its shape when the beater is lifted.

Fold the cream thoroughly into the apricot mixture with a rubber spatula, then pour the mixture into refrigerator ice trays and put in the coldest part of the freezing compartment or freezer until frozen around the edges and mushy in the center.

Remove, turn into a bowl, and beat with a wooden spatula until smooth. Return the trays to the freezer.

Repeat this beating process 1 or 2 times, then return to the freezer and freeze until hard.

The beating process keeps the ice cream from forming crystals and makes it smooth.


© 1977 James Beard
 

Nutritional Information

Nutrients per serving (% daily value)

429kcal (21%)
55mg (5%)
7mg (12%)
255mcg RAE (8%)
103mg
8mg
2g
44g
0g
61g
82mg (27%)
54mg (2%)
14g (69%)
22g (34%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-sweet-life The Sweet Life
by Kate Zuckerman
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-provence-cookbook The Provence Cookbook
by Patricia Wells
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cooking-for-friends Cooking for Friends
by Gordon Ramsay
amor-y-tacos Amor Y Tacos
by Deborah Schneider
spice Spice
by Ana Sortun
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?