California Fresh Apricot Ice Cream
Contributed by: News Canada
Become a culinary hero with California fresh apricot ice cream
(NC) - Cold, creamy and luscious, ice cream is a much-revered treat. While this dessert is readily available in the freezer cases of grocers and specialty stores, homemade ice cream has no peers. Whether you prefer the old fashion way, or the quick and easy way, these 2 delicious recipes are guaranteed to please your friends and family. What an easy way to be a hero.
Prep Time: 45 minutes
Homemade California Fresh Apricot Ice Cream
- 1 Skimmed Evaporated Milk, can (12 ounces)
- 1 Envelope Plain Gelatin
- 3/4 cup Sugar
- 1 1/2 cups Diced, Ripe Fresh California Apricots (about 3/4 lbs)
- 1 Apricot Nectar, can (12 ounces)
- 2 cups Plain Low-Fat Yogurt
- 1 teaspoon Vanilla or 1/2 Teaspoon Grated Orange Peel
- 7 lbs. Small Ice Cubes
- 1 cup Rock salt or Table salt, according to ice cream maker directions
Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whip, stir in apricots, apricot nectar, yogurt, and vanilla. Pour mixture into canister of ice cream maker and assemble the machine. Make alternate layers of ice and salt around the canister. Churn 20 to 30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving.
Makes About 2 Quarts
Fast And Fresh California Apricot Ice Cream
- 1 Quart Vanilla ice cream, softened
- 1 lb. Ripe, fresh California apricots, diced
Quickly stir ice cream and apricots together in large bowl to combine, spoon into freezer container. Freeze for 1 hour; stir mixture to get an even distribution of apricots. Return to freezer and freeze for 3 hours or until firm. Place ice cream in refrigerator 15 minutes before serving to soften slightly before serving.
Makes about 4-1/2 cups
Prep Time: 4 hours (includes freezer time)
More information and recipes are available on-line at www.calapricot.com.