I’m really into Ice Cream right now! This Apricot + Cinnamon Ice Cream is my third of the summer! I’ve spent more than a few minutes unnecessarily looking at new chest freezers to make sure I’ve got enough space to experiment and make EVEN MORE ice cream.
Apricot and cinnamon really do go so well together; you get a kick of cinnamon, then the juiciness of the fresh apricot puree and then lingering mellow cinnamon. This ice cream kind of gives me Christmas vibes, that’s the cinnamon though, the ultimate festive spice. I think I’ve given it enough of a twist to make it summery. By that, I mean it’s an ice cream – that you should consume when it’s hot (or when you’re going through a break-up, that’s cool too).
How do you make Apricot Ice Cream?
We’re using fresh apricots for this recipe, I’m sure you could get delicious ice cream with dried apricots, but we’re in the midst of British apricot season, so we’re using whole fruits.
Our first step for this recipe is to take the seed out of the apricots. Carefully slice the apricots open lengthways, moving the knife around the apricot. The stone should just pop right out.
Gently heat the heat apricots in a saucepan with four tablespoons of caster sugar and two tablespoons of maple syrup. Cook over medium heat for about 20 minutes, breaking up the apricots with a wooden smooth. To remove the skin and any chunks, we just need to strain the puree through a sieve into a container and refrigerate the mixture until our ice cream base is ready.
Making the custard for ice cream.
The base is our Apricot + Cinnamon Ice Cream is the same as the base for most ice creams, a custard. Add 300ml each of milk and cream to a saucepan, along with a large pinch of salt and one and a half tablespoons of cinnamon. Gently heat until the mixture just begins to simmer, stirring frequently, then remove from heat and let cool slightly, while you move onto the next part.
Whisk together five egg yolks, 100 grams of caster sugar and 50 grams of light brown sugar until the mixture is super pale and almost doubled in volume.
Strain the milk and cream through a sieve into the eggy mixture, and warm gently until the mixture has thickened and coats the back of a spoon. This should take around 10 – 15 minutes, stir constantly and ensure the mixture doesn’t boil.
Once the mixture has thickened, you want to cool the mixture as quickly as possible. Sieve the custard into a bowl and set over ice, or in a sink of cold water. Stir the mixture continuously using a rubber spatula to make sure a skin doesn’t form. Top tip: use a metal bowl, it’ll be so much quicker than a glass bowl. Once the mixture is cold, stir in 300 grams of your apricot puree, and pop it in the fridge for at least 2 hours before churning in your ice cream machine.
Churn the ice cream in your ice cream machine, as per the manufacturers instructions. If you don’t own an ice cream machine and need to still freeze, check out the recipe for my Raspberry + Cream Cheese Ice Cream for instructions.
I added the rest of my apricot puree with about 2 minutes left on the churn to get a fruity ripple effect that was absolutely bloody lovely, to be honest. So I’d highly recommend giving that a go. After the churn, make sure you freeze your ice cream for at least one hour in the freezer before serving.
Serving your Apricot + Cinnamon Ice Cream
I served my ice cream on some absolutely delicious sugar waffles, because I have the sweetest tooth. I’d strongly suggest that you double-check that your partner has an equally sweet tooth. Joao decided the whole combination was too sweet for him, so I HAD to eat all three. The things I do for this food blog, honestly.
A fruity, summery, somewhat festive, ice cream – get your mouth around all the seasons in just one bite.
- 665g Apricots (approx 15)
- 4 tablespoon Caster Sugar
- 2 tablespoons Maple Syrup
- 300ml Double Cream
- 300ml Whole Milk
- 1.5 tablespoons ground Cinnamon
- Pinch of salt
- 5 egg yolks
- 100g caster sugar
- 50g light brown sugar
- Make the Apricot Puree: Remove the stone from each of the apricots by carefully slicing around each of them lengthways. Add the destone apricots to a pan with 4 tablespoons of caster sugar and 2 tablespoons of maple syrup.
- Heat over medium heat, breaking up the apricots with a wooden spoon. Simmer for about 20 minutes.
- Press the mixture through a sieve, into a bow,l to remove the skins and any lumps. Chill until you’re ready to use.
- Make the custard: Add milk, cream, salt and cinnamon to a saucepan and gently warm, stirring frequently, until it just begins to simmer. Remove from heat and set aside.
- While the milk mixture is warming whisk together egg yolks, caster sugar and brown sugar until the mixture is pale and almost doubled in volume.
- Slowly strain the milk mix into the eggs through a sieve, stirring continuously. Add to a clean saucepan over medium-low heat until the mixture is thick enough to coat the back of a spoon. Stir the mixture continuously during this process. It should take around 15 minutes.
- Strain the mixture, through a sieve, into a large, clean mixing bowl set over ice. Using a spatula, stir constantly to cool the mixture as quickly as possible, this should take 10 – 15 minutes.
- Once cooled, add 300g of the cooled apricot puree.
- Transfer the cooled custard to a container, and store in the fridge for 2 – 3 hours before transferring to your ice cream machine.
- Churn the mixture in your ice cream machine as per machine instructions, about 2 -3 minutes before the end of the churn add any remaining apricot puree.
- Once the ice cream has reached soft scoop consistency transfer to a freezer-safe container and freeze for at least one hour before serving
- Category: Dessert
- Method: Churn
- Cuisine: Dessert