This refreshing apricot ice cream is made with homemade fresh apricot reduction, fresh basil, milk, and cream as the main ingredients. To amplify the apricot flavor I have topped it with the easiest no-cook chopped apricot and cinnamon compote. Making ice creams is a great way to use up any soft overripe apricots as well.
Summer is incomplete without making fresh fruit ice creams at home. It could be as simple as a popsicle, nice cream, or something like this no-churn strawberry ice cream.
We moved into our new home a few months back. One of my friends gave me a Cuisinart ice cream maker and we absolutely love it. Since then, I am making ice creams every week. I have tried my hands on chocolate, mango, strawberry, apricot, butterscotch, and cookies n cream.
If you are following me on Instagram you already know my apricot story. We have a lovely apricot tree in our backyard that produced over 600 apricots, and I am not kidding. Apricots are really keeping me busy for 2 weeks now. If you ask me how?? Here is a list of what I am been doing with them-
- Sharing with friends, family, and neighbors
- Making apricot jam
- Washing, frying, pitting cutting them into halves, and freezing them for later use.
- Making apricot reduction and simple syrups to use in drinks
- Using them to make various bakes.
- Making this delicious basil fresh apricot ice cream
In the coming weeks, I will be sharing a lot of recipes using apricots with you. So follow along!
Summer + Fresh Fruit Ice Creams = Heaven!!
The process of making ice cream using an ice cream maker is pretty simple. Just whisk in all the ingredients together, chill and add it to the machine to churn. Ice creams are always a hit on a hot summer day!! My family polishes off one entire tub of ice cream before I even know!
Unique summer treat with a lasting impression
I am an ice cream lover and always on the lookout for unique flavors or toppings for the same. Apricot ice cream is something that I can’t find at any store or any ice cream shop near me so I love making it for my family and friends.
Apricot puree Vs Apricot reduction
When it comes to fruit-based ice cream I like to add an extra step of reducing it with sugar to get rid of some water content. This results in creamier ice cream without ice crystals which are easy to form if you just add fruit puree.
So, for this recipe, I have reduced the apricot puree into a thick consistency. All you have to do is pit and puree apricots with skin, no need to peel it. Then cook it with sugar until reduced to a soft jam consistency. You can make a fairly big batch of this reduction and freeze it to enjoy it in various recipes throughout the year.
Macerated Apricot compote!! Is it really necessary?
I will be honest here, yes macerated apricots just adds a rush of apricot flavor to your ice cream and makes it more prominent as compared to just the ice cream. It is like a chunky no-cook compote! The process of making it will end soon before you know.
Important tips to make awesome apricot ice cream
- The sweetness of the ice cream depends on the apricots on hand. Choose soft ripe apricots or adjust sugar when making the ice cream mixture.
- Taste the ice cream mixture before churning, add more sugar if needed.
- Chill the mix before making the ice cream. This yields creamy output.
- Cinnamon, basil, almond extract, and sea salt are wonderful tastemakers. You can skip them if unavailable. But I highly recommend them.
Possible substitutes for this ice cream recipe
- You can swap apricots with peaches.
- Substitute basil with mint.
- Replace almond extract with vanilla.
- You can use cardamom instead of cinnamon.
Make-Ahead of Time Tips
- You can prepare the reduction up to a week ahead of time. Or even freeze up to 3 months ahead.
- Macerated apricots are good for 3 days.
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Love to cook with summer fruits then try these recipes –
Vegan Berry Salad With Strawberry Balsamic Vinaigrette
Orange Tofu Asparagus Green Beans
Whole Wheat Strawberry Banana Oat Muffins
Homemade Apricot Ice Cream Recipe
Fresh Apricot Ice Cream
Ingredients
For Apricot Reduction
- 400 grams ripe Apricots 9-10 medium-size ones
- 1 cup white sugar*
- 2 teaspoon lemon juice
- 6-7 fresh basil leaves optional
- Pinch of Sea salt Or normal salt
For making the ice cream
- ¾ cup prepared Apricot reduction chilled or room temperature
- ¾ cup Full fat milk chilled
- 1½ cups Heavy cream chilled
- 1 teaspoon almond extract optional
- ½ teaspoon vanilla extract
Macerated Fresh Apricots
- 8 small fresh apricots pitted and chopped into cubes
- 1.5 tablespoon brown sugar or sub with white sugar
- Pinch of cinnamon optional
- 3-4 basil leaves chopped finely (optional)
- Pinch of sea salt
Instructions
For Apricot Reduction
- Wash and pat dry the apricot.
- Cut into halves and discard the pit.
Instant Pot Method
- Add everything to the inner pot of Instant Pot except basil and mix well.
- Let it sit for 10 minutes.
- You will see that the apricot mixture is releasing its juices.
- Now place the lid with the black knob in a sealing position.
- Press MANUAL low pressure for 3 minutes.
- Once the pot beeps, place a kitchen towel on the black knob and gently perform a QUICK release by turning the knob to Vent all the steam.
- Once the silver pin drops down, open the lid carefully.
- Now switch on the sautee mode and cook the mixture by stirring it constantly for 5-10 minutes until the mixture fairly thickens.
- Add in the basil and let the flavor infuse in the pot.
- Switch off the pot and let the reduction completely cool down.
- Now pass it through a fine-mesh strainer to get a smooth sauce leaving back the basil and the peel.
Making reduction on the cooktop.
- Place everything called for the reduction in a medium size pan, mix well, cover it with a lid and bring it to a boil. Do this on medium heat.
- Once it starts to boil, uncover and cook and cook it on medium heat stirring occasionally for 10-12 minutes until considerably reduced.
- Add in the basil and stir well. Let the flavor infuse until the mixture cools.
- After the mixture cools down pass it through a fine-mesh sieve. This will ensure a smooth sauce-like consistency.
- Store in the fridge until use.
For Macerating Apricots
- Mix everything well, cover, and let it sit in the fridge for at least 2 hours, maximum 3 days.
For making Apricot Ice cream
- Whisk in apricot reduction with the milk until smooth.
- Add in the cream and mix well.
- Chill this mixture in the fridge for at least 2 hours. You can make this mix up to a day ahead of time.
- Now churn it in your ice cream maker according to the manufacturer's instructions.
- It took me 25 minutes to make this ice cream in my Cuisinart ice cream maker.
- Once the machine stops churning, the ice cream is ready. You can enjoy it right away as a soft serve.
- You can scoop it out and store it in airtight ice cream containers.
- Freeze the ice cream for at least 6 hours before enjoying it.
- Take out the container from the freezer and let it sit on the counter for 10 minutes before scooping. This will ensure a smooth scoop and won't be very hard to take it out.
Notes
Make-Ahead of Time Tips
- You can prepare the reduction up to a week ahead of time. Or even freeze up to 3 months ahead.
- Macerated apricots are good for 3 days.
Important tips to make awesome apricot ice cream
- The reduction recipe will yield over a cup of reduction. You just need a ¾th cup for this recipe. The rest of the reduction can be frozen or used to flavor drinks.
- The sweetness of the ice cream depends on the apricots on hand. Choose soft ripe apricots or adjust sugar when making the ice cream mixture.
- Taste the ice cream mixture before churning, add more sugar if needed.
- Chill the mix before making the ice cream. This yields creamy output.
- Cinnamon, basil, almond extract, and sea salt are wonderful tastemakers. You can skip them if unavailable. But I highly recommend them.
Possible substitutes for this ice cream recipe
- You can swap apricots with peaches.
- Substitute basil with mint.
- Replace almond extract with vanilla.
- You can use cardamom instead of cinnamon.
Is the weight of the apricots before or after they are pitted?
Before they are pitted.