Monday, March 5, 2012

Dried apricot and pistachio ice cream

Warning: if you use a sweet wine with this, it will be super sweet. Use a dry white wine, and if the final result is still too sweet, use salted pistachios at the end.

From The Perfect Scoop:

5 ounces dried pricots, quartered
3/4 cup white wine, dry or sweet
1/2 cup shelled unsalted pistachio nuts –
2/3 cup sugar
2 cups half-and-half – you can use 1 cup milk, 1 cup cream
A few drops freshly squeezed lemon juice

In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour. Coarsely chop the pistachio nuts.

Puree the apricots with the wine in a blender with the sugar, half-and-half, and lemon juice until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the chopped pistachio nuts.

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