Dried Apricot-Pistachio Ice Cream
Warm weather continues to call for ice cream. When I was on an ice cream buying kick last summer, one of my favorite flavors was pistachio-almond ice cream. I had an evening routine that consisted of a jog, followed by dinner, reading, and that ice cream. Pistachios are one of my favorite foods that I only discovered as an adult, and I love any opportunity to enjoy them, such as in that ice cream. And in baklava. And in granola.
Thus, you know that I was excited to make Dried Apricot-Pistachio Ice Cream (from David Lebovitz’s The Perfect Scoop) last week. It should also be no surprise that we finished off the ice cream last night.
This ice cream was very scoopable out of the freezer thanks to the wine. (Yay scoopable!) It was amazingly tasty, bursting with apricot flavor. The pureed apricots gave it a thick, creamy texture. Pistachios in it were a delight, and paired well with the apricots; the nuts were great in this ice cream because they weren’t too hard to chew (perhaps due to the relative softness of the ice cream?). The ice cream was fruity and refreshing. Dried Apricot-Pistachio Ice cream was both delicious and incredibly simple to put together. It’s one of my favorite ice creams that I’ve made.
Not in the mood for something fruity? Try Aztec Hot Chocolate Ice Cream, Milk Chocolate Stout Ice Cream, or Anise Ice Cream. Want more pistachios? Try Cranberry-Pistachio Biscotti or Olive Oil Granola with Apricots and Pistachios.
- 5 ounces dried apricots, quartered
- 3/4 cup white wine (I used Riesling)
- 2/3 cup sugar
- 2 cups half-and-half
- A few drops lemon juice (which I omitted)
- 1/2 cup shelled, unsalted pistachios, chopped (mine were roasted and in pieces)
- Combine the apricot pieces with wine in a saucepan. Simmer for 5 minutes, remove from heat, cover, and let stand for 1 hour. I wasn’t going to make the ice cream yet, so I put them in a container in the fridge.
- Combine apricots with wine, sugar, half-and-half, and lemon juice in a blender, and process until smooth. Chill mixture before churning. Or, if you chilled your apricots like I did and your mixture’s already cold, churn immediately in your ice cream maker. Mixture will be thick due to the apricots. Add the pistachios during the last few minutes of churning. Scoop into container and freeze for a few hours, until ready to serve.