Apricot Ice Cream
Makes approximately 1 quart.
Cut the apricot into quarters. Place the apricots, sugar and 2 tablespoons water in a saucepan and simmer over medium low heat, stirring often, until the apricots are very soft, falling apart and the mixture is thick, about 20 to 25 minutes. Puree the mixture in a food processor until smooth. Measure 2 cups of the apricot puree and set aside in the refrigerator. Save the remainder for another use.
For the ice cream, place the yolks in a large bowl and whisk together just long enough to break them up.
In a saucepan, combine the milk, heavy cream and sugar. Over medium heat, heat the milk and cream until it bubbles around the edges and a skin forms on top, 5 minutes.
Remove the milk and cream mixture from the heat and very slowly add the milk/cream mixture to the yolks, whisking constantly. Stirring constantly, bring the mixture to 160F or just until it begins to thicken and coats a wooden spoon. Immediately remove from the heat, strain the mixture into a clean bowl and whisk very quickly, 20 seconds. Chill the mixture until ice cold in the refrigerator.
Add equal amounts of apricot puree and the ice cream base together. Freeze according to the instructions with your particular ice cream maker.
2 pounds ripe fresh apricots
1/3 cup sugar
Ice cream base-
¾ cup whole milk
1 cup heavy cream
1/2 cup sugar
4 egg yolks