A fellow blogger had posted about a craving for ice cream, so he made his own with raspberry puree. Yum! Of course that created a craving for ice cream for me! I’ve made the ordinary: the strawberry, the red, white & blue (raspberries and blueberries in vanilla ice cream), the banana walnut with 99 bananas liqueur. But I had just received a carton of apricots from my organic stone fruit connection and decided to give that a try. And, for the first time, I used honey instead of white or raw sugar. What a mellow, creamy combination!
Fresh Apricot & Honey Ice Cream
- 6 to 8 eggs
- 3/4 cup raw honey
- 2 T vanilla
- 2 pints half & half
- 2 pints heavy cream
- 4 cups fresh pureed apricots
I make a custard from the heated half & half with the honey, tempering by adding some of the heated mixture to the well-beaten eggs. Mix well, then add back to the remainder of the half & half with honey mixture, adding vanilla, and mix well. Pour into ice cream mixer, add pureed apricots and heavy cream, and freeze according to freezer instructions.
The honey took a little longer to freeze than the sugars I usually use. But, wow, what an interesting taste! The honey accentuates the flavor and scent of the apricots, and adds to the creamy mouth-feel. What different types of fruit have you tried in your homemade ice creams?
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