4 months down the road. I would have probably put on 1-2 kgs from all these ice cream.
Most of the time, with fresh fruits, I would usually make them into sorbet to preserve more of the natural sweetness and flavours, and colour, of course. Like the strawberry, and mango sorbet I’ve made. I could and would have made these into sorbet, but oh well, a little bit of cream doesn’t hurt. Hahaha *looks down… *
So if u’re wondering why these apricots are small, they’re sugar apricots. These are much smaller then the regular apricots and of course, sweeter. Personally, I’m not a great fan of apricot, raw or dried, as it’s usually quite tart and ‘raw’, and particularly expensive. So this time when I saw them in the market, priced at RM 10 / punnet, it’d be quite a good time to try them. Further, it says “sugar apricot” so, if it’s not sweet, it wouldn’t be called that right? Otherwise it’d be cheat.
Ok maybe not. Even if they’re not sweet, it’s fine. I mean, hot dogs don’t have dogs anyway right. Hahaha But if they’re not sweet, I’d add some honey in the ice cream. Heh ^^
I’ve bought 3 punnets. I didn’t weigh the entire weight but it was … alot! and I made quite a few things with it, plus ate quite a few ^^,
Lotsa fresh fruits..
make ice cream! or eat them raw 😉
Apricots are very high in beta-carotene and lycopene, two antioxidant compounds commonly found in orange-red fruits and vegetables, that promote heart health and prevent several types of cancers. Beta-carotene and lycopene also protect LDL cholesterol from oxidation, reducing the risk of developing atherosclerosis and several cardiovascular diseases.
Apricots are also a very good source of fiber, which has several health benefits especially related to the health of the digestive tract: it prevents constipation and cancer-promoting conditions such as diverticulosis.
*excerpt from here
Apricot Ice Cream
(adapted from David Lebovitz’s The Perfect Scoop)
makes about 1 Litre
450g squishy-ripe fresh apricots (DL said 10-16 depending on size, since mine was small, I think I used about 20-25)
100g sugar * I used 80g as the apricots were pretty sweet
a few drops freshly squeezed lemon juice
Slice open the apricots and remove the pits, then cut each apricot into sixth. But in my case I just quartered them. Cook the apricot pieces with the water in a covered saucepan over medium heat until tender, about 5-8 minutes, depending on the size of apricots, and stirring occasionally. Remove from heat and stir in the sugar until dissolved. Let cool to room temperature.
Once cool, puree the apricots and any liquid in a blender until smooth. If there are any small fibers, press the mixture through a mesh strainer to remove them. Stir in the cream and lemon juice.
Chill mixture thoroughly in the refrigerator then freeze it in your ice cream maker according to the manufacturer’s instructions. With my cuisinart Ice Cream maker, it took about 60 minutes as the amount was quite big.
Taste wise, it’s not as heavy as the usual ice cream as this one has water + cream instead of the milk + cream. I also think it’s important to strain the puree as apricot has a lot of fibers. With the leftover remainings in the sieve, I puree that with cream, then strain. That way, I don’t waste much of the fibers, plus the cream and puree is well mixed! It was smooth and sweet, a little almond-ish but not so like the cherry/almond taste.
Oh, and if you realized, there’s NO EGG in the recipe!!
😛 Actually I just realized it. HAHAHAHA
Happy Monday <3