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Ingredients
1 pound apricots
3 whole eggs
3 yolks
½ cup sugar
2 cups heavy cream
1 ½ cups milk
1 teaspoon vanilla extract
10 coriander seeds, crushed coarsely and tied in cheesecloth
Nutritional analysis per serving (8 servings)
24 grams carbs; 132 milligrams cholesterol; 337 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 1 gram trans fat; 2 grams fiber; 60 milligrams sodium; 6 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
- Step 2
Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
- Step 3
Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
- Step 4
Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
- Step 5
Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.
Private Notes
Comments
Not too complicated to make - but keep in mind that mixing the egg/sugar with the cream should NOT be done in the food processor (it will overflow!). Also not sure what "custard texture" really meant - according to many other ice cream recipes the target texture is thick enough to coat the back of a wooden spoon and hits a temp of 170 degrees.
That tip with the food processor was great
Not enough sugar, my ice cream was creamy but needed more flavor.
Not too complicated to make - but keep in mind that mixing the egg/sugar with the cream should NOT be done in the food processor (it will overflow!). Also not sure what "custard texture" really meant - according to many other ice cream recipes the target texture is thick enough to coat the back of a wooden spoon and hits a temp of 170 degrees.
That tip with the food processor was great