I haven't had this in probably 40 years, maybe more. My next door neighbor has an apricot tree and it was ripe last weekend. (Sadly, not on the 4th!)
It's maybe even better than I remember. Quite possibly the best ice cream I've ever had.
I'm copying the recipe directly from my mother's recipe card. She tended not to write down the "obvious" things, so creative interpretation is advised. (How's that for a bureacratic statement?)
Mom sometimes made it by putting the bowl of goo in the freezer and stirring it every so often, rather than getting one of the teenagers to crank the crank.
Apricot Ice Cream
2 lb fresh apricots (when pulverized, you'll need about a quart. - JT)
1 1/4 cup sugar
2 cups half and half
2 cups whipping cream
1 cup milk
1/8 tsp salt (I omitted - JT)
1 tsp vanilla
Dip apricots, a few at a time, into boiling water, for about 30 seconds. (Maybe 45 sec - JT)
Plunge into cold water and remove skin. Halve and pit apricots. (Sounds like sauna! - JT)
Blend until smooth.
(Mom wasn't a terribly patient person about peeling and chopping and so forth. I suspect that what she actually did was cut the cots and chopped them, without bothering about blanching and skinning.
I blanched and skinned today. The cots just about spit out the pits by themselves while I was doing that!
Then I "blended" them with a hand mixer. I wouldn't be surprised if the original recipe (wherever Mom got it) specified using a blender. If you wanted things really smooth, you could always use a food processor. I actually prefer having some bits of apricot in the mix.)
Combine all ingredients in freezer container, churn until frozen.
I had to split the mix in half to freeze - my itsy-bitsy freezer was full to the top with half the recipe.
John
