When I left East Wenatchee, my Thai friend, Suprattra Pornprasit gave me a bag of fully ripe apricots from her tree. When I returned home, I immediately cooked them with sugar until it looked almost like jam. I chilled the mixture overnight and prepared the apricot ice cream the next days. Frozen dessert is great to have around. I didn’t add any spices as apricot flavor really shines by itself at the frozen stage. I tried serving the apricot ice cream in many different ways to accompany other desserts, but its flavor seemed pale and uninteresting by comparison. The best way, I learned, is to enjoy apricot ice cream by itself; the flavor is so bright and lively and right after a Thai meal. I would do exactly the same ice cream with local apricots next summer.
Apricot Ice Cream
Serves: 123 cups apricot puree from fully ripe apricot flesh, skin and stones removed 1 cup sugar 1 cup heavy whipping cream 1 cup milk
Place apricot puree and sugar in a medium sauce pan and cook over medium heat until the fruit is translucent and has a jam-like texture, about 20 minutes. Chill or keep in the fridge overnight.
Place heavy whipping cream and milk in another medium saucepan and cook until it begins to steam, then let it cook on low for 2 minutes. Bring to room temperature and chill. Place in an ice cream maker and follow the manufacturer’s guidelines to make ice cream. Remove and keep in a freezer-proof container. It will keep in the freezer for up to 2 months.
- Thai ice cream isn’t the same as what you normally eat (examiner.com)
- Vanilla Ice cream (ridhaskitchen.wordpress.com)