Apricot Kernel Ice Cream

Highlighted under Category: Sweet Italian Endings

Transform ordinary ice cream into a nutty delight with this apricot kernel creation. Toast North and South apricot kernels to bring out their robust flavor, then combine with milk, cream, egg yolks, sugar, and a pinch of salt. Slow-cook this base to a rich custard before chilling and spinning in your ice cream machine. Strain to remove the kernels, ensuring a smooth texture. Freeze until set and enjoy a creamy, nutty frozen dessert that’s both unique and delicious.

A woman wearing an apron and smiling.
Brought to You By Valeria Rossi
Last modified on Mon, 12 May 2025 12:43:12 GMT
Apricot Kernel (Chinese Almond) Ice Cream Save
Apricot Kernel (Chinese Almond) Ice Cream | recipesvaleria.com

This apricot kernel ice cream recipe transforms humble Chinese almonds into a luxurious frozen dessert with a unique, aromatic flavor that's both nutty and floral. The combination of North and South kernels creates perfect balance, while the careful cooking technique ensures silky smoothness.

I discovered apricot kernel ice cream during my travels through Chinatown bakeries and became obsessed with recreating that distinctive almond-like flavor that's completely different from regular almond extract.

Ingredients

  • North apricot kernels: Provide intense bitter almond notes that give this ice cream its authentic flavor
  • South apricot kernels: Offer a milder sweet almond quality for balance
  • Heavy cream: Creates richness and smooth texture necessary for premium ice cream
  • Whole milk: Balances fat content while maintaining creaminess
  • Egg yolks: Act as natural emulsifiers creating that custard base texture
  • Granulated sugar: Sweetens while helping prevent ice crystals
  • Dextrose: Enhances scoopability even from the freezer
  • Skim milk powder: Adds milk solids without excess water for better texture
  • Kosher salt: Enhances all flavors and balances sweetness

Step-by-Step Instructions

Toasting the Kernels:
Heat your oven to 350°F and spread both types of apricot kernels on a baking sheet. Toast for exactly 5 minutes to enhance their natural oils and aromatic compounds without burning. This brief toasting makes a tremendous difference in the final flavor profile.
Creating the Custard Base:
In a pot combine your milk, cream, egg yolks, sugars, milk powder and salt. Whisk thoroughly until completely incorporated with no visible egg strands or powder clumps. Add your freshly toasted kernels while still warm to begin infusing flavor immediately.
Preparing for Cooling:
Set up an ice bath by filling a large bowl halfway with ice and cold water. Place a second heatproof bowl on top where you'll later pour your hot custard. This rapid cooling prevents overcooking and helps preserve the delicate apricot kernel flavor.
Cooking the Base:
Heat the mixture over medium heat stirring constantly to prevent scorching. Watch carefully as the mixture thickens until it coats the back of a spoon or reaches 180°F. The custard should look glossy and slightly thickened but not boiling.
Chilling the Base:
Pour the hot custard into your prepared ice bath bowl and stir occasionally until completely cooled. This quick temperature drop stops the cooking process and preserves the delicate flavors of the kernels.
Intensifying Flavor:
For best results transfer to a container and refrigerate overnight allowing the apricot kernel flavor to fully permeate the base. This resting period makes a remarkable difference in flavor depth.
Straining and Churning:
Strain the mixture to remove the kernels before pouring into your ice cream machine. Churn according to manufacturer directions until it reaches soft serve consistency with visible volume increase.
Setting the Final Texture:
Transfer to an airtight container and freeze for at least 4 hours to achieve proper scoopable consistency. The patience here is rewarded with perfect texture.
Apricot Kernel (Chinese Almond) Ice Cream Save
Apricot Kernel (Chinese Almond) Ice Cream | recipesvaleria.com

The first time I served this to my Chinese grandmother she closed her eyes and smiled saying it tasted exactly like the special occasion treats from her childhood. That moment made all the recipe testing worthwhile.

Understanding Apricot Kernels

Apricot kernels are the seed found inside the pit of apricots and have been used in Chinese cuisine for centuries. They contain natural compounds that create a distinctive almond flavor completely different from regular almonds. The traditional name in Chinese is xing ren and they come in two varieties North and South which provide different flavor intensities. Always follow the recipe measurements exactly as these kernels must be used properly.

Serving Suggestions

This ice cream pairs beautifully with Chinese pastries like wife cakes or egg tarts. For Western desserts try serving alongside butter cookies or fruit crumbles. My favorite way to enjoy it is simply in a warm almond cookie cup where the contrast between warm cookie and cold ice cream creates magic. For special occasions drizzle with a bit of honey and sprinkle with crushed toasted apricot kernels for texture.

Storage Tips

This ice cream keeps well in the freezer for up to two weeks if stored in an airtight container with parchment paper pressed directly on the surface. The dextrose helps maintain scoopability even after extended freezing. Let stand at room temperature for 5 minutes before serving for optimal texture. This recipe also makes excellent popsicles if you prefer that format simply pour into molds after straining.

Frequently Asked Questions About Recipes

→ What do apricot kernels taste like?

Apricot kernels have a distinct nutty flavor similar to almonds, often with a slightly bitter undertone.

→ Can I substitute South apricot kernels?

Yes, you can substitute South apricot kernels with more North apricot kernels or even blanched almonds for a milder flavor.

→ Why toast the apricot kernels?

Toasting apricot kernels enhances their nutty aroma and adds depth to the finished ice cream base.

→ How do I know when the base is ready?

The ice cream base is ready when it thickens enough to coat the back of a spoon and reaches at least 180°F.

→ What’s the purpose of resting the base overnight?

Resting the base overnight helps deepen the flavor and improves the texture of the ice cream.

Apricot Kernel Ice Cream

Indulge in smooth and nutty apricot kernel ice cream, a delightful frozen treat.

Preparation Time
15 minutes
Cooking Duration
45 minutes
Overall Time Required
60 minutes
Brought to You By: Valeria Rossi

Recipe Group: Desserts

Skill Requirement: Advanced Experience

Cuisine Type: Chinese-inspired

Recipe Output: 1 quart

Diet Preferences: Quick Vegetarian Option, Gluten-Free Choices

Required Ingredients

01 8 g North apricot kernels (substitute South apricot kernels if needed)
02 24 g South apricot kernels
03 300 mL heavy cream
04 400 mL whole milk
05 4 large egg yolks
06 120 g granulated sugar
07 20 g dextrose (substitute granulated sugar if necessary)
08 30 g skim milk powder
09 1/4 tsp kosher salt

How to Make It

Step 01

Heat oven to 175°C (350°F). Place all apricot kernels on a baking sheet and toast for 5 minutes.

Step 02

In a pot (at least 3.5L capacity), combine whole milk, heavy cream, egg yolks, granulated sugar, dextrose, skim milk powder, and kosher salt. Whisk until well combined. Add the toasted apricot kernels.

Step 03

Create an ice bath by filling a large bowl halfway with ice and water. Place a heatproof bowl over the ice bath and set aside for later use.

Step 04

Cook the mixture over medium heat until it thickens enough to coat the back of a spoon, ensuring the temperature reaches at least 82°C (180°F). Stir frequently, scraping the bottom of the pot to prevent burning.

Step 05

Transfer the mixture to the bowl over the ice bath and stir until it is cold throughout. Add more ice to the bath if necessary to maintain low temperatures.

Step 06

Transfer the chilled mixture to an airtight container and refrigerate overnight for an intense flavor. Alternatively, proceed directly to the next step for a lighter flavor.

Step 07

Strain the mixture through a fine mesh sieve to remove the apricot kernels and discard them. Pour the strained mixture into an ice cream machine and churn according to the manufacturer’s instructions until a soft-serve consistency is achieved.

Step 08

Transfer the churned ice cream to an airtight container and place it in the freezer for at least 4 hours to fully set.

Additional Information

  1. Allowing the ice cream base to rest overnight enhances the flavor by infusing the apricot kernel essence more deeply into the mixture.

Essential Tools

  • Oven
  • Baking sheet
  • Large pot (3.5L capacity)
  • Whisk
  • Large bowl
  • Ice bath setup (ice and water)
  • Heatproof bowl
  • Fine mesh sieve
  • Ice cream machine
  • Airtight container

Allergy Notes

Double-check every ingredient for potential allergenic risks. Reach out to your doctor with any concerns.
  • Contains dairy (milk and cream)
  • Contains eggs
  • Contains tree nuts (apricot kernels)

Nutritional Information (Per Serving)

These nutritional details are intended for informational purposes and aren't a substitute for professional guidance.
  • Total Calories: ~
  • Fat Content: ~
  • Carbohydrates: ~
  • Protein Amount: ~