Apricot Ice Cream Recipe
This is a recipe based on my peach sorbet recipe. It is a foreign origin recipe, you must have seen many different versions, especially on American food websites and blogs. Sorbet has an advantage and a disadvantage. Its advantage is that it can be eaten as soon as it is prepared. The disadvantage is that after storing it in the freezer, it is necessary to wait for it to thaw when you want to eat. By adding cream to this recipe, I removed this requirement. Even though the cream is frozen, it always preserves its creamy texture since it is not as hard as the frozen state of water.
I think you have seen the yoghurt varieties of this recipe. It already acts as a cream because it is like cream with yogurt abroad. But since our yoghurts are in the water setting, they are still like ice when frozen. That is why, unfortunately, we cannot achieve the consistency that American bloggers achieve with yogurt with our yogurt. For this reason, using cream while keeping healthy and low-fat yogurt gives a more satisfactory result in terms of consistency. Even if you keep your ice cream in the freezer for days, when you take it out, you can immediately serve it with a solid ice cream scoop.
Maybe I don't need this information, but I'll write it anyway. Since cream is pasteurized, it is a material that can be used without cooking, just like milk. Again, an extra information, apricots are not peeled. In fact, when you think of such questions, remember this; Kevser's recipes do not contain any steps that are not written in the recipe :) Of course, this does not include very basic things such as buying the ingredients or washing them :)
If you follow me on Instagram, you know that I have been searching for edible ice cream in Ankara for a while. Although I told you whether I tried it or not, you may not know if the same places are still recommended:) All of the things I have tried so far are very, very sweet for me, as well as the artificiality and / or poor quality of the ingredients / aromas of some.
Why is ice cream eaten in summer? It is mostly to suppress the desire to cool down because it is cold. So what do these ice creams do? It burns and makes me thirsty. Then why would I want to eat ice cream? The question comes to my mind. I suggest you keep the ice creams you have eaten fondly in your mouth and weigh the amount of sugar. Compare the taste and sugar taste you should get. I'm sure you will understand what I mean. Most of the time, it is eaten without paying attention to its taste, not to enjoy the usual flavors, but to get the happiness it gave in the past. As such, there are no defects and flaws, but these deficiencies and flaws actually pose a serious threat to our health. Whatever is eaten, do not do it automatically, without thinking like breathing or walking. Eat it to your taste. If it's not worth your money or time, don't eat. If the better is more expensive, you can afford to eat less if necessary and buy / eat in a different place and from a different brand.
Freezing The Apricots
If you have a place after chopping the apricots, arrange them in a wide tray so that the pieces do not touch each other, then your ice cream will make your work easier in the drawing phase. If you don't have space, at least freeze it horizontally in a large refrigerator bag. If you don't know what horizontal is, check out this video. If you will not immediately turn the apricots into ice cream and keep them for later, take them from the tray in pieces and put them in a refrigerator bag and put them back into the freezer.
- 700 g of apricot,
- 100 ml of heavy cream,
- 1 heaping spoon of honey.
- Separate the apricots into halves and discard the pits,
- Chop the apricots coarsely and set aside in the freezer overnight,
- Put the frozen apricots into a food processor and whiz until smooth,
- Add heavy cream and honey and pulse until it becomes a homogenous mixture,
- Take the mixture into a container suitable for freezing,
- Set aside in the freezer for 2-3 hours before serving.