Food on the Hill: Apricot Ice Cream

 
This week’s recipe: Apricot Ice Cream
 
Photo by Sue York/ladailypost.com

Ingredients:

1 ½ cups sugar
4 cups apricots, peeled and pitted
1 2/3 cups whole milk
2/3 heavy cream
1 tablespoons lemon juice
4 egg yolks

Equipment:

Food processor or blender
Ice cream maker (Freeze the center core of the Ice Cream maker over night to prep it for making the ice cream.)

 Directions:

In a large heavy sauce pan, mix together the milk, cream, and sugar. Heat the mixture on low to medium low heat for 4 to 5 minutes, stirring constantly. The mixture must be warm, but not scalded. All of the sugar must be dissolved when done cooking. In a separate bowl, mix the egg yolks together.  Temper the eggs by putting some of the warm milk mixture into the eggs and mixing together.
 
Photo by Sue York/ladailypost.com
 
Do this two times. Then blend the egg mixture and lemon juice into the milk mixture still on the stove.
 
Photo by Sue York/ladailypost.com
 
Cook for four minutes on low temperature, stirring continually. Take the pan off the heat. Put the apricot meat in the food processor or blender and mix until broken up into pieces. Add the fruit to the milk mixture and mix well.
 
Photo by Sue York/ladailypost.com
 
Chill for 5 hours, mixing every hour. Once the ice cream maker core and the ice cream mixture are both cold enough, pour the mixture into the maker and mix for 25 to 30 minutes.
 
Photo by Sue York/ladailypost.com
 
Transfer to a freezer container and freeze for 3 to 5 hours before serving.
 
Photo by Sue York/ladailypost.com
 
Apricot Ice Cream
 
Photo by Sue York/ladailypost.com
 
 
LOS ALAMOS

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