Apricot pistachio ice cream is a delicious and refreshing dessert that is perfect for any occasion. With its sweet and tangy apricot flavor and the nutty crunch of pistachios, this ice cream is sure to please everyone. Whether you are looking for a simple and easy recipe or a more elaborate one, there are many different ways to make apricot pistachio ice cream. With a few simple ingredients and a little bit of time, you can easily create a delicious and unforgettable treat that will satisfy your sweet tooth and cool you down on a hot summer day.
Let's cook with our recipes!
DRIED APRICOT-PISTACHIO ICE CREAM
A delicious and easy homemade ice cream
Provided by Michelle
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- 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.
- 2. Puree the apricot and wine mixture with the sugar, half-and-half, and lemon juice in a blender until smooth.
- 3. Chill the mixture in the refrigerator for at least 8 hours, 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.
Nutrition Facts : Calories 660 kcal, Carbohydrate 88 g, Protein 10 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 74 mg, Fiber 5 g, Sugar 72 g, ServingSize 1 serving
APRICOT, CARDAMOM & PISTACHIO ICE LOLLIES
Glamorous and grown up, these fruit and nut ice lollies make a delicious alternative to dessert for a dinner party or summer gathering
Provided by Edd Kimber
Categories Dessert, Treat
Time 20m
Yield Makes 10 x 80ml lollies
Number Of Ingredients 5
Steps:
- Put the apricots in a blender and process until smooth. Pour the mixture through a fine mesh strainer, measuring out 500ml of purée. Add the honey, sugar, 100ml water and the cardamom, and mix together until smooth and evenly combined.
- Divide the mixture between the 10 cavities of your ice lolly mould (see below for where to buy). Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert the lolly sticks and leave to freeze for at least 4 hrs or until frozen solid.
- To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies, dipping each into the chopped pistachios to serve.
Nutrition Facts : Calories 122 calories, Fat 3 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
DRIED APRICOT-PISTACHIO ICE CREAM
Steps:
- 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.
- Purée the apricots with the wine in a blender with the sugar, half-and-half, and lemon juice until smooth.
- 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
- 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.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
PISTACHIO ICE CREAM
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
Categories Milk/Cream Food Processor Ice Cream Machine Dessert Vegetarian Frozen Dessert Pistachio Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
- Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
- Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)
APRICOT PISTACHIO TART
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-by-17-inch tart
Number Of Ingredients 13
Steps:
- Process 1 cup nuts and the granulated sugar in a food processor to combine. Add butter; process until a paste forms. Add egg, vanilla, and salt; process to combine. Set aside.
- On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border.
- Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.
- Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
- Meanwhile, heat jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.
PISTACHIO-APRICOT GRANOLA
Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of pistachios and apricots with cardamom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.
APRICOT-PISTACHIO ICE CREAM
This is a wonderful, summery, intensely flavored fruit ice cream, perfect for serving after a Mediterranean meal. Prep time includes steeping and chilling time. From 'The Perfect Scoop' by David Lebovitz.
Provided by Sass Smith
Categories Frozen Desserts
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Quarter the apricots, then warm them with the wine in a small saucepan.
- Simmer five minutes, then cover, remove from the heat and let stand for one hour.
- Coarsely chop the pistachios.
- Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.
- Chill thoroughly in the refrigerator -- this will take at least 3 hours -- then freeze in your ice cream maker according to the manufacturer's instructions.
- Add the psitachio nuts in the last five minutes of churning.
Tips:
- Use ripe and fresh apricots for the best flavor.
- If you don't have an ice cream maker, you can still make this ice cream. Pour the ice cream base into a freezer-safe container and freeze for 4-6 hours, stirring every hour or so to prevent ice crystals from forming.
- To make the ice cream even more flavorful, you can add a splash of apricot liqueur or brandy.
- Be sure to toast the pistachios before adding them to the ice cream. This will help to bring out their flavor and make them more crunchy.
- If you don't have time to make the ice cream base from scratch, you can use a good quality store-bought vanilla ice cream base.
Conclusion:
Apricot pistachio ice cream is a delicious and refreshing treat that is perfect for summer. It is easy to make and can be enjoyed by people of all ages. The combination of apricots and pistachios is a classic flavor combination that is sure to please everyone.
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