
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.

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.