Apricot-almond ice cream
Ingredients
6 ripe, soft apricots, mashed
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
2 1/4 cups soy milk or whole milk
3/4 cup heavy cream
1/2 cup toasted almonds, chopped finely
2 drops amaretto oil
1/4 teaspoon cognac
Preparation
1
In a small bowl, combine the apricots with the lemon juice and 1/3 cup of the sugar; stir gently and allow to sit for 20 minutes.
2
Meanwhile, in a medium bowl, use a whisk to combine the milk and granulated sugar until the sugar is dissolved. Stir in the heavy cream, amaretto oil and cognac, plus any accumulated juices from the apricot mixture.
3
Stir the almonds into the rest of the apricot mixture and set aside.
4
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes. Add the apricot-almond mixture during the last 5 minutes of freezing.
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Added:
Sunday, August 4, 2013 - 1:15pm
