Recipe for Greek Style Apricot Ice Cream
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Apricots grow in abundance throughout mainland Greece and also the islands. When they’re in season, dishes like this homemade apricot ice cream are commonly prepared.
Greek Style Apricot Ice Cream (Verikoka Pagota Aromatika Recipe Ingredients:
- 2 pounds ripe apricots
- 1 teaspoon vanilla extract
- 1/2 cup Greek honey
- 3 eggs, separated
- 2/3 cup heavy cream
- 2 tablespoons Greek brandy, Samos liqueur, or other apricot liqueur
How to Make Greek Style Apricot Ice Cream:
Bring a large pot of water to a boil over medium high heat. When the water boils, drop the apricots in. Let them cook for about 15 seconds and then drain them into a colander. Save the cooking liquid.
Run cold water over the apricots so they can stop cooking. Peel the apricots using a paring knife and remove the pits.
Place the apricot flesh in a food processor and pulse until smooth. Pulse in the vanilla and the honey. If you think the mixture needs to be thinned out a bit (it should be the texture of heavy cream) pulse in some of the cooking liquid.
Remove 1 cup of the puree and place it in a glass bowl. Cover the bowl and place it in the refrigerator.
Whisk the egg egg yolks together until they become pale. Slowly whisk in the remaining apricot puree.
Place the mixture into a heavy saucepan and set the heat to low. Stir constantly so the mixture doesn’t stick. Cook for about five minutes. Slowly add the heavy cream and keep stirring until a thick, custard texture forms.
Transfer the custard mixture to an ice cream machine and follow the manufacturer’s instructions. Whisk the egg whites until stiff peaks form. When the ice cream mixture is almost frozen, fold in the egg white and puree mixture.
Stir the liqueur into the cold puree. Stir into the ice cream mixture. Let the ice cream mixture freeze all the way through before serving.
This post was written by Greek Boston