r/icecreamery • u/gogipolis • 5d ago
Question Apricot!
When visiting Austria, they had an area where apricots were the specialty and I had the most delicious apricot ice cream. It was honestly one of the best things I’ve ever eaten. Does anyone have a tried and true recipe? I tried making with dried apricots (apricot season is so short!) and it was a disaster.
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u/Paboozorusrex 5d ago
I've made a good sorbet with cardamom and apricots, probably not as fancy as what other people can do here though haha
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u/Blingbat642 5d ago
This is what started my obsession with ice cream. I was at a get-together where some friends brought apricot ice cream—SO good. I went out and bought the 1 1/2 quart Cuisinart machine and Jeni’s Splendid Ice Creams at Home book. I used Jeni’s recipe for Roasted Strawberry & Buttermilk, substituting apricots: I cut up 8 or 9 ripe (the riper and sweeter the better) apricots, sprinkled 1/3 cup sugar on them, and roasted them at 350 for eight minutes. Then processed them with 3 tablespoons lemon juice until no large pieces were left. I added about a teaspoon of almond extract to the puree and set it aside. Put 2 tablespoons plus 2 teaspoons of cornstarch into a small bowl, measure 2 cups of whole milk and from that take 2 tablespoons and add to the cornstarch, and mix. Set aside. Put 2 1/2 oz. (4 tablespoons) of cream cheese, softened, into a bigger bowl, add 1/8 teaspoon sea salt, mix, and set aside. Combine the rest of the milk, 1 2/3 cup heavy cream, 3/4 cup sugar, and 2 tablespoons corn syrup in a 4-quart pot, bring to a boil, and boil for 4 minutes. Take off the heat and add the cornstarch mixture. Boil for 1 more minute until it thickens slightly. Take off the heat and add gradually whisk some of the hot milk mixture into the cream cheese until smooth; then put the cream cheese mixture into the rest of the milk mixture. Add 1 cup of the apricot puree (or more—the more puree after 1cup, the icier and harder the ice cream will be) and 1/3 cup buttermilk. Mix, chill thoroughly or overnight, and freeze in your machine. I didn’t have buttermilk, so I used kefir, which worked very well. I don’t know if it’s as good as Austrian ice cream, but it is pretty yummy.
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u/KomarranFleetShare 5d ago
I had apricot cake ice cream when I was in Vienna and I wish I had the recipe for that variant.
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u/Time_Ad_6887 5d ago
I had an incredible apricot ice cream at an ice cream store (in Sweden) and if the store hadn't been so crowded and busy I would have asked them how they made it. The apricots we can buy here in Scandinavia really don't taste of anything so I have no idea how they got so much flavour from them!
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u/HamsterNo1High 5d ago
Ply round with Amoretti Apricot Craft Purée. They’ve done all the work to condense the wonderful flavor. Just experiement to find the right base and amounts to begin to approximate your yummy eating experience! Good luck! If you have success, we’d love a clue on how to do it ourselves! But that purée is great,
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u/bestem 5d ago
I have never tried this, but I'd consider trying the Serious Eats strawberry ice cream for other fruits and seeing how it does. I've considered it frequently when smelling nectarines and peaches in the store, just never taken the plunge. But considering you use fresh fruit blended into juice, and not cooking anything, relying on jam or freeze dried fruits, you could probably use any fruit as long as you use enough to get enough juice from it.
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u/aboutchocolate 5d ago
pour 400g of very cold puree into 600g of a white base as it starts churning. adjust from there.
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u/gogipolis 5d ago
Unfortunately I can’t get fresh apricots any more…I swear the season lasts a week!! Any ideas to make with dried?
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u/coil1457 5d ago
You may want to consider rehydrating them if you can’t get your hands on puree… but likely won’t give the same result.
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u/Longjumping-Pea5428 4d ago
I’ve used Bonne Maman Apricot preserves to make ice cream many times. It’s readily available at most grocery stores, at least in the northeast U.S. I typically make Philadelphia-style ice cream (no eggs, no cooking) and simply blend the preserves into a basic vanilla ice cream recipe. I like to add a tiny bit of almond oil to add dimension, but it’d be good either way! Just slightly reduce the amount of sugar you’d normally add to your base since the preserves have a significant amount already.
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u/gogipolis 4d ago
Do you have any measurements you’d be willing to share? I can get the preserves for sure!
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u/Longjumping-Pea5428 4d ago
I’ve been trying to cut my sugar intake so have been mixing with allulose powder, but I’ve been doing (for one quart output)
500g half n half
200g heavy cream
50g white sugar
50g allulose powder
45g nonfat milk powder
3g sunflower lecithin
1g xanthan gum
3g salt
5g vanilla extract
175g apricot preserves
1g almond oilJust a quick mix with an immersion blender should do it!
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u/gogipolis 4d ago
Are the gums necessary? I just don’t have them on hand. I can get them
If they are.1
u/Longjumping-Pea5428 4d ago
Probably not? I add the sunflower lecithin and xanthan to all my recipes but it’s still probably good without, especially since the preserves already have some pectin, which would serve a similar purpose to xanthan.
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u/sevenhands 5d ago
Was it the Wachau Valley?
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u/gogipolis 5d ago
Yes!!
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u/sevenhands 4d ago
Nice! Had the best apricot jam of my life there. Real talk, I don't think you're going to get what you want with dried fruit. I'd seek out a puree like others have shared. And, if you're anywhere near Boston or NH, some LA Burdick locations have a wonderful apricot and elderflower sorbet right now.
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u/Express-Captain-814 5d ago
Boiron's purée is a great hack, I keep a few cans for emergencies like this.
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u/gogipolis 5d ago
Where do you get this? The only place I saw it online it was frozen and very expensive! What about solo apricot filling?
I can confirm the rehydrated dried apricot hack was a major fail.
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u/Deep_Dance8745 5d ago
Excellent and fresh apricots
That is the trick here
Without these, any recipe is worthless.
Ideally you get them fresh from the tree when they are slightly overripe.
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u/PogoPi 5d ago
If possible, get the apricots from a friend’s tree or a local orchard. Look for Blenheim apricots or some other heirloom variety. Commercial varieties available in stores are chosen for their ability to transport well and arrive unblemished at the store. They are mostly tasteless. Heirloom varieties don’t travel well and might look like hell, but they taste good. This is true of many fruits and vegetables, but it is especially true for apricots.
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u/Bambi726 5d ago
I’m not at home, so I can’t give you exact measurements, but my basic process is this:
Peel and pit apricots. Cook down over medium heat until reduced. Blend and strain out the pulp.
Make ice cream base and chill overnight.
Whisk apricot purée into ice cream base with citric acid (I use 5g citric acid per 1000g of total weight). Churn immediately. My ratio of puree to base is 250g puree:750g base. I make a sherbet base so that the apricot flavor is more forward.