Imagine a dessert that captures the essence of sun-kissed summer days, where each spoonful transports you to an orchard bursting with ripe, juicy apricots. This Fresh Apricot Ripple Ice Cream isn't just a dessert—it's a creamy, dreamy experience that will make your taste buds dance with delight. Prepare to revolutionize your homemade ice cream game with a recipe so irresistible, it'll have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 4 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups fresh apricots, pitted and diced
- 1 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the apricots by washing, pitting, and dicing them into small, uniform pieces.
- In a medium saucepan, combine diced apricots with 1/2 cup of sugar. Cook over medium heat, stirring frequently, until the apricots break down and create a soft, jammy consistency (approximately 10-12 minutes).
- Remove the apricot mixture from heat and let it cool completely. Transfer to a separate bowl and refrigerate for about 1 hour to chill.
- In a large mixing bowl, whisk together remaining 1/2 cup sugar, heavy cream, whole milk, vanilla extract, and pinch of salt until sugar dissolves completely.
- Pour the cream mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container, creating layers by alternating between ice cream and chilled apricot mixture to create a ripple effect.
- Cover the container and freeze for 3-4 hours until firm, allowing flavors to meld and ice cream to set completely.
- Before serving, let the ice cream sit at room temperature for 5-7 minutes to soften slightly for easier scooping.
Tips
- Choose perfectly ripe apricots for the most intense flavor—they should yield slightly when gently pressed.
- Chill all ingredients beforehand to help your ice cream freeze faster and more smoothly.
- For an extra silky texture, consider straining the cooked apricot mixture to remove any fibrous bits.
- If you don't have an ice cream maker, you can still make this recipe by using the "no-churn" method of whipping cream and folding in ingredients.
- For a more intense apricot flavor, add a splash of apricot brandy to the fruit mixture.
- Use a long knife or spatula to create beautiful ripple effects when layering the apricot mixture.
- Always allow ice cream to soften slightly before serving for the best scooping and eating experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 4g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 100mg
