Dried Apricot-Pistachio Ice Cream

I didn’t realize when I zeroed in on this recipe that it was yet another ice cream recipe with alcohol in it. Two weeks in a row of boozy ice cream, look out! My apologies. Sort of. I definitely can’t apologize for this ice cream though. Because it’s amazing. It’s certainly not your run-of-the-mill vanilla with mix-ins. Steeping the dried apricot in white wine adds such a tremendous depth of flavor that anyone who eats it will be all, “whoa! what is that that I taste?” I love, love, love the combination of dried fruit and nuts, most specifically dried apricots and pistachios. The flavors go so nicely together, and I immediately knew this ice cream would be a winner.

An added bonus of this recipe is that it doesn’t require the traditional egg yolk custard-making that most other ice cream recipes use. Instead, after the apricots steep in the wine, you just throw everything in the blender, give it a whirl, and then chill the mixture before running it through the ice cream maker. When you’re almost done churning you toss in the pistachios, and voila! One of the easiest ice cream recipes ever! I’ve noticed that some ice creams made without egg yolks can get hard in the freezer, and not have that velvety texture that makes homemade ice cream so luxurious, but the alcohol content from the wine keeps this ice cream from getting too cold, and helps maintain that nice soft texture.

I hope you enjoy this as much as I have!

Two years ago: Cookies and Cream Oreo Cake
Three years ago: Basic Pizza Dough

Dried Apricot-Pistachio Ice Cream

Servings 3 cups
Prep 35 minutes
Resting / chilling time 9 hours 20 minutes
Total 35 minutes
Course:Dessert
Cuisine:American
Author: Michelle

A delicious and easy homemade ice cream

Ingredients:

  • 5
    ounces
    dried apricots
    (quartered)
  • ¾
    cup
    white wine
    (dry or sweet)
  • 2/3
    cup
    granulated sugar
  • 2
    cups
    half-and-half
  • A few drops of lemon juice
  • ½
    cup
    shelled pistachio nuts
    (coarsely chopped)

Directions:

  1. 1. 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.
  2. 2. Puree the apricot and wine mixture with the sugar, half-and-half, and lemon juice in a blender until smooth.
  3. 3. Chill the mixture in the refrigerator for at least 8 hours, 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.

Recipe Notes:

Nutritional values are based on one cup

Nutrition:

Calories: 660kcal
Fat: 28g
Saturated fat: 12g
Cholesterol: 59mg
Sodium: 74mg
Potassium: 1011mg
Carbohydrates: 88g
Fiber: 5g
Sugar: 72g
Protein: 10g
Vitamin A: 2360%
Vitamin C: 3.4%
Calcium: 222%
Iron: 2.3%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!