Brown Sugar Apricot Ice Cream Recipe

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This Brown Sugar Apricot Ice Cream makes a perfect pair with reality dating shows. GET IT? You can just sit there in a perpetual sugar rush while Ricky speaks his truth to Ashley, who thinks Jake is the one that’s really been present for her, but Jake’s not sure if he’s found his person, because Ashley doesn’t respect his boundaries. Meanwhile, Aiden is over in the corner plotting on snitching out everybody so that Ashley will finally notice him. Nothing tastes better with pseudo-therapy talk than brown sugar and apricots.

PREP TIME

10 hours

COOK TIME

10 mins

SERVINGS

6-8

Ingredients

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 1/2 tsp vanilla extract
  • 12 apricots
  • 5 egg yolks
  • 1/2 cup brown sugar, divided
  • 1 tsp lemon juice

Brown Sugar Apricot Ice Cream on a waffle cone with a hand holding it

COOKING INSTRUCTIONS:
Brown Sugar Apricot Ice Cream

  1. Peel and remove pits from all apricots. Place fruit in a bowl with 1/4 cup brown sugar and 1 tsp fresh lemon juice. Allow to macerate for 1 hour. Once time has elapsed, strain the juice from the fruit and set both aside.
  2. Combine egg yolks, brown sugar and vanilla in a bowl. Whisk until smooth.
  3. Add milk and heavy cream to a saucepan. Heat until steam begins rising off liquid. Turn off heat but leave pan on burner.
  4. Add 1/4 cup of hot cream to the egg mixture and whisk until smooth. This (tempering) raises the temperature of the eggs so that they don’t scramble. Pour egg mixture into saucepan, then stir until combined.
  5. Turn heat on again and heat cream and egg mixture, stirring constantly, until mixture begins to thicken. Cream should be thick enough to coat the back of a spoon. Run your finger down back of spoon, and if the trail holds its shape, cream is thick enough.
  6. Pour the cream through a fine mesh sieve into a large bowl. Stir in reserved apricot juice.
  7. Cool cream to room temperature, then put in fridge to chill completely.
  8. Once chilled, pour cream into an ice cream maker and churn for ~20 minutes. In the last minute of churning, add reserved apricot fruit to the mixture. The final texture should be firmer than soft serve, but not too firm.
  9. Transfer ice cream into a freezer-safe container or metal loaf pan. Cover and freeze overnight.

PAIRINGS:
Brown Sugar Apricot Ice Cream

Blanc de Noirs

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