I don't know about where you are right now...but here, in Lillooet, it has been a billion degrees for the last few weeks.
Nope. Not even exaggerating.
A billion degrees.
Want to know what food you should eat when it's this hot out? Ice cream, ice cream, and more ice cream.
It's true.
I think it's a law. Or...at least it should be.
Anyways....this ice cream is super simple to make and is perfect if you don't like in-your-face flavor in your ice cream. It is mild, subtle, even delicate. Just right to use up those apricots you have hanging around.
Apricot Ice Cream
Ingredients
2 eggs
1 1/3 cups sugar
2 cups apricot puree
1 1/2 cups whipping cream
1 1/2 cups half & half
Directions
Beat together the sugar and eggs until light, about 3 - 4 minutes.
Beat in the apricot puree until well mixed, scraping down sides of bowl. Beat in the whipping cream and half & half until well mixed.
Chill in fridge for an hour.
After it has chilled for an hour, place in ice cream maker and process according to manufacturer's directions.
Store in freezer in covered container.
If it freezes too hard just let it sit out for 10 - 15 minutes before scooping.
How easy is that?
Just the thing you need to get you through the summer.
For tons of great links be sure to head over to Feeding Big and Love Bakes Good Cakes and Memories By The Mile!
