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Brown Sugar Apricot Ice Cream

Decadent Brown Sugar Apricot Ice Cream: A Summer Delight

This Brown Sugar Apricot Ice Cream combines rich brown sugar with fresh apricots for a creamy summer treat.
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Prep Time 1 hour
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard Base
  • 1 cup whole milk Provides creaminess and body; substitute with almond milk for a lighter option.
  • 1 cup heavy cream Adds richness and smooth texture; for a lower-fat version, consider using half-and-half.
  • 1.5 tsp vanilla extract Enhances the flavor profile; opt for pure vanilla extract for the best taste.
  • 5 egg yolks Essential for achieving a rich custard base; do not substitute with whole eggs to maintain the desired texture.
For the Apricot Mixture
  • 12 apricots The star ingredient, delivering natural sweetness and tartness; can be swapped with peaches if desired.
  • 1 tsp lemon juice Brightens the overall flavor and balances sweetness; fresh lemon juice is highly recommended.
For Sweetening
  • 0.5 cup brown sugar Adds depth of flavor and sweetness; coconut sugar may be used for an alternative twist.

Equipment

  • mixing bowls
  • medium saucepan
  • whisk
  • ice cream maker
  • Fine mesh sieve
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Prepare Apricots: Peel, pit, and slice 12 apricots. Combine with 1/4 cup brown sugar and 1 tsp lemon juice. Let macerate for at least 1 hour.
  2. Make Custard Base: Whisk together 5 egg yolks, 1/4 cup brown sugar, and 1.5 tsp vanilla extract until smooth and creamy.
  3. Heat Cream Mixture: In a saucepan, combine 1 cup whole milk and 1 cup heavy cream. Heat until steaming but not boiling, about 5 minutes.
  4. Cook Custard: Temper egg yolk mixture with warm cream, then cook over low heat, stirring until thickened, about 8-10 minutes.
  5. Cool and Combine: Strain custard into a clean bowl, stir in apricot juice, cool to room temperature, then refrigerate for 2 hours.
  6. Churn Ice Cream: Pour custard into an ice cream maker and churn for about 20 minutes. Fold in macerated apricot pieces.
  7. Freeze: Transfer ice cream to an airtight container, smooth the top, and freeze overnight.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 180mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

Use ripe apricots for the best flavor; under-ripe fruit can impact the overall sweetness. Consider preparing ice cream 1-2 days in advance and store it airtight.

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