Apricot Kernel Ice Cream (Print-Friendly Format)
Indulge in smooth and nutty apricot kernel ice cream, a delightful frozen treat.
# 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:
01 -
Heat oven to 175°C (350°F). Place all apricot kernels on a baking sheet and toast for 5 minutes.
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.
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.
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.
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.
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.
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.
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:
01 -
Allowing the ice cream base to rest overnight enhances the flavor by infusing the apricot kernel essence more deeply into the mixture.