I’ll admit that I wasn’t looking forward to the finicky process of removing 50 (or 25 if I halved the recipe) apricot stones from the fruit then smashing them to reveal the kernel, grinding the kernels with some sugar and using it to infuse a custard base for ice cream – sounded like “why would you do that?” to me. In any case, I dragged my heels too long and when I went looking for apricots this week in between my school commitments (read: I didn’t have much time to search), I couldn’t find them at all. Even looked to see if some grocery delivery services might have them but hit a wall there too.
I know eventually I’ll end up with a surplus of kernels (but really, will I?) someday so I might attempt it then but in the meantime, I couldn’t miss a week of posting from the book…. Hey, I thought, at least I’m back in Canada with my ice cream maker, I thought. But all week, I’ve forgotten to bring it home from school where it lives LOL! No worries, I’ve made ice cream without an ice cream maker before (actually a recipe from this book) and it turned out wonderfully, so I figured I just needed a little patience yesterday as I whipped up the recipe to place in the fridge overnight to chill. To get the apricot flavour, I cut up some dried apricots and placed them in the milk/ cream base that you heat and let infuse – but I wasn’t sure that this would give enough flavour so I ended up chopping up apricots and adding small pieces to the finished mixture.
I was up early this morning so placed the mixture in the freezer and set timers at 45 minute intervals but by the time I needed to leave for an appointment, it was still a tad too runny to scoop and serve (and photo) so I popped it back in the freezer. Hours later, it’s pretty hard but just needs a little bit of time at room temperature to come to a better texture. It’s pretty rich so even my 1/2 batch will go a long way. I DO find it satisfying making ice cream without a machine, I have to say! One day I might even get my act together and make the proper recipe from this book!
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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