Apricot and pistachio ice cream

5 ounces dried apricots, quartered
¾ cup white wine, dry or sweet
2/3 cup granulated sugar
2 cups half-and-half
A few drops of lemon juice
½ cup shelled pistachio nuts, coarsely chopped

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.
Puree the apricot and wine mixture with the sugar, half-and-half, and lemon juice in a blender until smooth. 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.

Recipe adapted from The Perfect Scoop


One thought on “Apricot and pistachio ice cream

  1. Stefani says:

    This sounds really yummy. I think I may have the husband make it for me. Especially since he’s been dropping hints lately about how long it’s been since he’s made some.

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