Apricot Noyau ice cream

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Nutrition Facts

Amount Per Serving

Calories 1646 Calories from Fat 756

% Daily Value*

Fat 84g129%

Saturated Fat 48g300%

Cholesterol 836mg279%

Sodium 169mg7%

Potassium 1382mg39%

Carbohydrates 212g71%

Fiber 8g33%

Sugar 199g221%

Protein 23g46%

Vitamin A 10776IU216%

Vitamin C 39mg47%

Calcium 421mg42%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

There’s nothing like freshly churned ice cream

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: British

Calories: 1646kcal

Author: Kitty Travers

Equipment

Non-reactive pan
Rolling Pin
Pstle and mortar
Pan
Whisk or silicone spatula
Digital thermometer
Container
Stick blender
Small ladle
Fine-mesh sieve or chinois
Ice-cream machine

Ingredients

375 g fresh apricots halved, stones set aside
150 g sugar
170 ml whole milk
170 ml double cream
3 egg yolks
1 tsp honey (optional)

Method

To prepare the ice cream: Simmer the apricot halves gently in a non-reactive pan, just until they are cooked through and piping hot (do not boil). Cool in a sink of iced water then cover and chill in the fridge.
Place a clean tea towel on a hard surface, then line the apricot stones up along the middle of the towel. Fold the tea towel in half over the apricot stones to cover them and then firmly crack each stone with a rolling pin. Pick the tiny kernel from each shell then grind them in a pestle and mortar with 20g of the sugar.
Heat the milk, cream and the ground kernel mix in a pan, stirring often with a whisk or silicone spatula to prevent it catching. As soon as the milk is hot and steaming, whisk the yolks with the remaining sugar and honey (if using) until combined.
Pour the hot liquid over the yolk mix in a thin stream, whisking constantly as you do so, then return all the mix to the pan. Cook gently over a low heat, stirring all the time, until the mix reaches 82°C. As soon as your digital thermometer says 82°C, remove the pan from the heat and set it in a sink full of iced water to cool – you can speed up the process by stirring it every so often. Once entirely cold, pour the custard into a clean container, cover and chill in the fridge.
To make the ice cream: the following day, use a spatula to scrape the chilled apricots into the custard then blend together with a stick blender until very smooth – blitz for at least two minutes, or until there are only small flecks of apricot skin visible in the mix. Using a small ladle, push the apricot custard through a fine-mesh sieve or chinois into a clean container, squeezing hard to extract as much smooth custard mix as possible. Discard the bits of skin and kernel.
Pour the custard into an ice cream machine and churn according to the machine’s instructions, usually about 20–25 minutes, or until frozen and the texture of whipped cream.
Transfer the ice cream to a suitable lidded container. Top with a piece of waxed paper to limit exposure to air, cover and freeze until ready to serve.

Nutrition