Fresh Apricot Ice Cream

From The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories

Cookbook

Author(s): David Lebovitz

Page 76

Reviews

2 reviews, average rating 5.0 / 5

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aj12754

13 years ago

★ ★ ★ ★ ★ 5/5

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I followed Astrid's lead here and made apricot frozen yogurt rather than ice cream and it was delicious. Lovely color and perfect for the season. Served with the blackberry sauce from David Lebovitz's book Ready for Dessert.

1 comment(s)

Queezle_Sister · 13 years ago

I just picked 15 lbs of apricots from a colleague's tree. Ice cream for frozen yogurt is a great idea!

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Astrid5555

14 years ago

★ ★ ★ ★ ★ 5/5

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If you happen to have ripe apricots on hand this is a very easy one to make. Since I had made the strawberry frozen yoghurt on page 91 previously and just loved it, I used yoghurt instead of heavy cream (also to cut down on the calories) which added a nice tang and made it into a little bit of an adult but very delicious ice cream.

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aj12754 · 13 years ago

I'm so glad you mentioned the yogurt -- I was looking for a way to use up a pound of fresh apricots and saw this recipe. I had planned to run to the grocery store tomorrow for heavy cream but I think I'd rather follow your lead and use the yogurt already in my fridge instead.

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