Lovely fruity apricots in their full summer glory have got to be one of the many treasures found at a Farmer's Market. I just love them. They are right on top of my list with peaches, mangoes, strawberries, raspberries, blueberries and blackberries.
Can't you tell I am a summer girl right to the bottom of my tummy? I go into a frenzy every time I visit the Farmer's Market and see all these lovely fruits piled high just waiting to be used in something creative and scrumptious.
So, imagine the ecstasy I was in when I found golden apricots tinted with a wonderful rosey shade. I went and bought several of them thinking that I could use it in a few desserts and of course savoring them pure.
It was just a week or so before I was due to leave on vacation and I really had to use them all up and after we got through most of the delicious juicy apricots I still had a few leftover. I was certainly not going to waste them. Paging through David Lebovitz' ice-cream Bible The Perfect Scoop I was not surprised that there was a flavor that perfectly matched my current apricot craving.
I won't go into how fantastic I find this book, because I have raved on about it here and here. But the truth is I find myself turning to it every time I think ice-cream.
With this particular ice-cream apricots are paired with crunchy pistachios - giving it an unmistakable elegant note. I was in luck because I had just received my food packet from my mum in Dubai and as always she packed bags of fresh nuts, including fresh Iranian pistachios.
Although David uses dried apricots in his recipe I chose to use fresh ones and instead of using white wine I used white grape juice as I have my 5 year old who is forever ready to try out my ice-cream creations.
So, I found myself making a delicious combination for my ice-cream mingle, the roundup you will find here.
The latest Monthly Mingle is one close to my own heart. Earth Food is all about helping to raise awareness for the steps and actions we can take to save our beautiful blue planet. Hope you will find it in your hearts to party with me.
Deadline is August 6th!
Apricot-Pistachio Ice Cream
Adapted from David Lebovitz The Perfect Scoop
150g fresh apricots - quartered and then cut into chunks
180ml white grape juice
70g shelled unsalted pistachio nuts - coarsely chopped
Few drops of freshly squeezed lemon juice.
Pour the grape juice in a small saucepan and warm the apricots pieces in the liquid. Simmer for 5 minutes, cover and then remove from heat. Allow this to steep for 1 hour.
Purée the apricots in a blender with the sugar, milk, cream and lemon juice. David recommends to do this until smooth but as I preferred to have bits of apricots in my ice-cream I coarsely puréed the mixture.
Chill the mixture thoroughly - preferably overnight. 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.
You will find more useful tips about ice-creams here.
This is a dreamy combination. Fruity, nutty and smooth. I just loved every spoonful - a crunchy pistachio here and a soft juicy apricot there. It's just amazing how the three of us are being transformed from choco addicts to discovering the truly heavenly flavors of fruit and nuts. Thanks to David!
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