Dried Apricot-Pistachio Ice Cream

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Dried Apricot-Pistachio Ice Cream


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



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. Puree the apricot and wine mixture with the sugar, half-and-half, and lemon juice in a blender until smooth.

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.

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(Recipe adapted from The Perfect Scoop)

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