As always, I've turned to David Lebovitz's fabulously well-researched, well-written ice cream bible, The Perfect Scoop, to guide me through my surplus of fresh apricots from Red Jacket Orchards. The cream is from Ronnybrook Dairy. And the main ingredient is sunshine! (My only contribution to the recipe is the white port, which is optional but delicious.)
Fresh Apricot Ice Cream (adapted from David Lebovitz's recipe)
Makes about 1 quart
1 pound ripe fresh apricots (10 to 16, depending on size)
1/2 cup water
1/2 cup sugar
1 cup heavy cream
3 drops almond extract
A few drops freshly squeezed lemon juice
1 teaspoon white port (optional)
Slice open the apricots and remove the pits, then quarter each half. Cook the apricot pieces with the water in a covered medium, nonreactive saucepan over medium heat until tender, about 8 minutes, stirring occasionally. Remove from heat and stir in the sugar until dissolved. Let cool to room temperature.
Once cool, puree the apricots with all the liquid in a blender or food processor until totally smooth. Blend in the cream, almond extract, lemon juice, and port (if using).
Chill the mixture completely in the refrigerator, then churn in your ice cream maker according to the instructions. Serve topped with whipped cream and chopped pistachios.
