Endless Ice Cream: Apricot Buttermilk
Stone fruit season is starting. My first indicator was the tray of two dozen ripe, juicy apricots at the grocery store for $2. So in the spirit of seasonality, here is my take on apricot ice cream.
Stone fruit is great for ice cream. Their high levels of fruit pectin mean you don’t need to add a thickener like egg yolks or syrup. The only cooking required is the roasting of the apricots. You could also substitute peaches for the apricots if that’s what you have on hand.
Apricot Buttermilk Ice Cream
Makes about 1 quart
- 1.5 lbs (650g) ripe apricots (about 1 dozen)
- 1 tsp cinnamon
- 1 Tbs white sugar
- 1/2 cup brown sugar
- 1/4 tsp almond extract
- 1/4 tsp apple cider vinegar (you can substitute lemon juice)
- 3/4 cup buttermilk
- 3/4 cup heavy cream
- Preheat the oven to 400 F. Halve the apricots and remove the pits. Lay the apricot halves cut side up in a 9×13 baking dish lined with parchment or foil. Sprinkle with the cinnamon and white sugar. Bake until very soft and slightly browned, about 30 minutes. Let cool to room temperature.
2. In a blender or food processor, combine the apricots and juices with the brown sugar. Pulse until smooth. Force the puree through a mesh strainer into a medium bowl. Add the remaining ingredients and whisk until smooth. Refrigerate for 4 hours or up to 3 days, until well chilled. Churn according to your ice cream maker’s instructions. Store in a shallow container covered with plastic wrap and an airtight lid in the freezer for up to 2 weeks.