Dried Apricot–Pistachio Ice Cream

Name: Dried Apricot–Pistachio Ice Cream
Yield: makes about 3 cups (750 ml)
Ingredients: 5 ounces (140 g) dried California apricots, quartered; 3/4 cup (180 ml) white wine, dry or sweet; 1/2 cup (70 g) shelled unsalted pistachio nuts; 2/3 cup (130 g) sugar; 2 cups (500 ml) half-and-half; A few drops freshly squeezed lemon juice

December 9, 2011

I love, love, love dried apricots. They’re one of my favorite foods on earth, as long as they’re the ones from California. People are often tempted by Turkish and Chinese dried apricots, since they’re usually more colorful and far more plump (and cheaper), but I find them terribly sweet, and ice cream made with them lacks the delicious flavor and intensity of dried apricots. The combination of pistachio nuts and apricots is particularly good. Don’t toast the pistachio nuts or they’ll lose their lovely green hue. Make sure the pistachio nuts you’re using are fresh and crisp.

Recipe notes

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