Fresh Apricot Ice Cream

Name: Fresh Apricot Ice Cream
Yield: makes about 1 quart (1 liter)
Ingredients: 1 pound (450 g) squishy-ripe fresh apricots (10 to 16, depending on size); 1/2 cup (125 ml) water; 1/2 cup (100 g) sugar; 1 cup (250 ml) heavy cream; 3 drops almond extract; A few drops freshly squeezed lemon juice

December 9, 2011

If you’re lucky enough to live in an area where fresh apricots are bountiful in the summer, be sure to take advantage of their brief season by churning up a batch of this ice cream. Don’t be put off by apricots that are übersoft, as plump and fragile as an overfilled water balloon, seemingly ready to burst at the slightest touch. Those are invariably the best-tasting fruits.

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