Food
Archives
| Arts & Entertainment
| Audio/Video
| Business
| Classifieds
| Columns
| Food
| Forums
| Health & Fitness
| News
| Obits
| Opinions
| People
| Politics
| Science/Technology
| Search
| Sports
| Subscribe
| Travel
| Weather
| RESTAURANT GUIDE |
Published
by the Corpus Christi Caller-Times. CLICK FOR NEWSPAPER DELIVERY
Wednesday, June 20, 2001
Apricot ice cream is a cool treat
Associated Press
|
|
Associated Press
|
|
Fresh apricot ice cream can be made from scratch, or use ready-made ice cream as a short-cut.
|
Save time: Start with ready-made vanilla
Fresh apricot ice cream is a special summer treat. Its base can be ice cream you make yourself, or you can use ready-made ice cream as a short cut. Apricots are juicy and at peak sweet-tart flavor as they come into season in many regions over the warmer months; California apricots are at their best in late June.
Fresh apricot ice cream
12-ounce can skimmed evaporated milk
1 envelope plain gelatin
3/8 cup sugar
1 1/2 cups diced, ripe fresh apricots (about 3/8 pound)
12-ounce can apricot nectar
2 cups plain low-fat yogurt
1 teaspoon vanilla or 1/2 teaspoon grated orange peel
7 pounds small ice cubes
1 cup rock salt or table salt, according to ice cream maker directions
Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whip, stir in apricots, apricot nectar, yogurt and vanilla. Pour mixture into canister of ice cream maker and assemble the machine. Make alternate layers of ice and salt around the canister. Churn 20 to 30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving.
Makes about 2 quarts.
Fast and fresh apricot ice cream
1 quart vanilla ice cream, softened
1 pound ripe, fresh apricots
Quickly stir ice cream and apricots together in large bowl to combine. Spoon into freezer container. Freeze for 1 hour; stir mixture to get an even distribution of apricots. Return to freezer and freeze for 3 hours or until firm. Place ice cream in refrigerator 15 minutes before serving to soften slightly.
Makes about 4 1/2 cups.
-Recipes from California Fresh Apricot Council
| Share recipe ideas and cooking tips in the Recipe forum. (Registration required, but it is free.) |
 |
The healing cook
Cookbook author Nina Simonds thinks that our healthy foods should also taste delicious.
|
 |
Divine Cakes
Create new exciting desserts, plus tips on making great birthday cakes from scratch.
|
 |
Rethinking Pork
Think you know all about pork. Think again. Plus great tips on creating Creme Brulee.
|
 |
Baklava
The word alone sounds gooey, delicious and mysterious as it dances across your tongue.
|
| Talk
about this story | Next Story
| Home |
© 2000,
a Scripps Howard newspaper. All rights reserved.
|
 |
 |
|
