Apricot & Amaretto Ice Cream
After a bit of vacation induced bliss and blog-free time, I’m back with some ice cream. With perfect timing, too, as we’re having a 34°C weekend here in Germany, so who can resist ice cream…
First a friend of mine borrowed my little silicone bundt cake moulds, and looking at them I could envision using them for ice cream. Then while it was hot outside these last few days, I sat in the office thinking about ice cream flavours. Checked with a couple of friends what they would fancy – the directive was it couldn’t be just some mundane one-fruit flavour – and my friend E from Dubai came up with apricot & amaretto.
So off I went to the Friday market, got some apricots – I chose the French ones over the German ones because they looked riper – and then started thinking about what would go with apricot ice cream.
As a food blogger you always have to think ahead about what might look good in a food pic, and I had a hunch the puréed apricots would produce a somewhat unappealing colour of ice cream, which is how I came up with this: some compote made from sugar-grilled apricots and crumbled amarettini biscuits. I would have liked to let both soak in Amaretto but sadly I only had enough left in the bottle to add to the ice cream.
Result? Very, very nice ice cream. I would make some changes, though, next time: admittedly, I tasted the ice cream straight from the freezer and thought it could do with more apricots. After the photo shoot, when it started to get a little softer, it was really good but still more apricots would be better. I’d also add more Amaretto, probably twice to three times as much.
All in all it is a good ice cream, and I wouldn’t hesitate to serve this to guests.
A note on the cream & crème double mixture I used: if you live someplace where you can get double or heavy cream, use that. We don’t have that in Germany, which is why I resorted to the mix.
Apricot & Amaretto Ice Cream
2 tbsp brown sugar
2 cl / 1 shot glass Amaretto
125 ml cream*
125 ml crème double*
125 g icing sugar, sifted
*alternatively use double/heavy cream
For the ice cream, cut the apricot skins crosswise, put in a bowl and pour boiling water over them. Let sit for a few minutes, then discard hot water, fill bowl with cold water and peel off the apricot skins with a sharp knife. De-stone them and cut them into small cubes.
Put apricot cubes on a small baking tray, sprinkle with 2 tbsp brown sugar and grill in the oven for 12 minutes. Once they have cooled down, add the Amaretto and purée with a handheld blender until very smooth.
In a large bowl, mix together cream, crème double and icing sugar, then whip the mixture until thick and smooth but not stiff. Fold in the apricot purée, then pour into ice cream moulds of your choice. Freeze overnight.
Before serving the ice cream, make the compote: prepare the apricots the same way as for the ice cream. After dicing them, either sprinkle them with brown sugar and place them under the oven grill for 10 minutes, or place them in a bowl, sprinkle with brown sugar and caramelise the sugar with a crème brulée torch, then sprinkle with crumbled amarettini biscuits.
Remove ice cream from freezer, let thaw for about 10 minutes, then serve with the compote.