Apricot ice cream

Apricots have a such a short season that they often come and go without me noticing. My grandmother Winifred, however, loved these vibrant yellow fruits and some of her favourite foods are flavoured with apricots, like this ice cream, the recipe for which comes from her recipe journal. Making ice cream or sorbet is an excellent way to prolong enjoyment of fruits that aren’t available year-round and because the smell of steamed apricots is just lovely, this one is especially pleasurable to make. Made with 100ml of double cream, this ice cream is lower in fat than any custard variety and it has a refined sweetness that really makes the most out of these delicious summer fruits. If you don’t have an ice cream maker, like my gran, you can of course use the stir-freeze method instead of churning.

Apricot ice cream
Author: Gannet & Parrot
Prep time:
Total time:
Serves: 560ml
  • 400g fresh apricots
  • 85g sugar
  • 140ml water
  • 100ml double cream
  1. Halve the apricots and remove the stones.
  2. Steam the fruits until soft, about 10 minutes.
  3. Pass the cooked apricot through a sieve, holding the sieve up out of the bowl as you
  4. do and scraping thoroughly with a spatula. This is time-consuming but it’s worth
  5. persevering to get as much pulp out of your fruit as possible. While you do this, heat
  6. the water and sugar in a saucepan to make a syrup, about 10 minutes.
  7. Mix the pureéd apricot with the sugar syrup and chill in the fridge for a minimum of
  8. minutes.
  9. When cool, whip the cream and fold together with the apricot mixture. When both
  10. are thoroughly combined, transfer to an ice cream maker and churn until frozen.


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About Chloe King

I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.

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