I love, love, love dried apricots. They’re one of my favorite foods on earth, as long as they’re the ones from California. People are often tempted by Turkish and Chinese dried apricots, since they’re usually more colorful and far more plump (and cheaper), but I find them terribly sweet, and ice cream made with them lacks the delicious flavor and intensity of dried apricots. The combination of pistachio nuts and apricots is particularly good. Don’t toast the pistachio nuts or they’ll lose their lovely green hue. Make sure the pistachio nuts you’re using are fresh and crisp.
Recipe information
Yield
makes about 3 cups (750 ml)
Ingredients
Preparation
Step 1
In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour. Coarsely chop the pistachio nuts.
Step 2
Purée the apricots with the wine in a blender with the sugar, half-and-half, and lemon juice until smooth.
Step 3
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the chopped pistachio nuts.
Perfect Pairing
Step 4
You can make Apricot-Pistachio Crêpes (pictured) by warming Crêpes (page 233) and serving them, folded, on plates, topped with scoops of Dried Apricot–Pistachio Ice Cream, a drizzling of acacia honey, and a scattering of chopped pistachios.
