Lips Like Sugar
Jun. 9th, 2024 07:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Apricot Ice Cream.
1 lb apricots
100 g buttermilk
5 g / 1 tsp lemon juice
400 g half-and-half
250 g sugar
10 g cornstarch
20 g cold water
Halve, pit, and slice the apricots. Sauté the apricots, covered, for 10 minutes over medium heat until they release their juices - stirring occasionally as needed. Grind finely. Whisk together the fruit purée, buttermilk, and lemon juice in a small bowl. Set in the fridge. Whisk together the cornstarch and water and set aside.
Place the milk, cream, and sugar in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, reduce the heat to a low simmer for 2 minutes. Whisk the cornstarch mixture into the dairy and continue simmering for 1 minute.
Remove the pot from heat and immediately pour the dairy into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.
When the base is cool to the touch (50 F or below) remove the bowl from the ice bath and add the reserved fruit mixture, whisking until evenly combined. Strain the base through a fine-mesh sieve to remove any intact fruit particles. This is optional, but will help ensure the smoothest sherbet possible. (I didn't bother.)
Transfer the base to the fridge to cure for 4 hours, or preferably overnight.
When you are ready to churn your sherbet, place it into the bowl of an ice cream maker and churn according to the directions. It is finished in typically 20-30 minutes; it should thicken to the texture of soft-serve ice cream and hold its shape.
Transfer the finished sherbet to a container with an airtight lid. Press plastic wrap on the surface of the sherbet to prevent ice crystals from forming, cover, and store in the freezer for 4 to 12 hours until it hardens completely. Or, enjoy it immediately as soft-serve.
What worked: This is kind of a cheat; it's the same base as strawberry sherbet that I've made several times, so I knew it worked. But the recipe specifically says you can swap in any fruit you like, and apricots are in season.
Anyway, it was gorgeously pastel orange and tasted like tangy apricots. The texture was nice and smooth, professional quality.
What didn't: Nothing.
Will I make it again? Undoubtedly. I'm thinking about Santa Rosa plums next...
1 lb apricots
100 g buttermilk
5 g / 1 tsp lemon juice
400 g half-and-half
250 g sugar
10 g cornstarch
20 g cold water
Halve, pit, and slice the apricots. Sauté the apricots, covered, for 10 minutes over medium heat until they release their juices - stirring occasionally as needed. Grind finely. Whisk together the fruit purée, buttermilk, and lemon juice in a small bowl. Set in the fridge. Whisk together the cornstarch and water and set aside.
Place the milk, cream, and sugar in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, reduce the heat to a low simmer for 2 minutes. Whisk the cornstarch mixture into the dairy and continue simmering for 1 minute.
Remove the pot from heat and immediately pour the dairy into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.
When the base is cool to the touch (50 F or below) remove the bowl from the ice bath and add the reserved fruit mixture, whisking until evenly combined. Strain the base through a fine-mesh sieve to remove any intact fruit particles. This is optional, but will help ensure the smoothest sherbet possible. (I didn't bother.)
Transfer the base to the fridge to cure for 4 hours, or preferably overnight.
When you are ready to churn your sherbet, place it into the bowl of an ice cream maker and churn according to the directions. It is finished in typically 20-30 minutes; it should thicken to the texture of soft-serve ice cream and hold its shape.
Transfer the finished sherbet to a container with an airtight lid. Press plastic wrap on the surface of the sherbet to prevent ice crystals from forming, cover, and store in the freezer for 4 to 12 hours until it hardens completely. Or, enjoy it immediately as soft-serve.
What worked: This is kind of a cheat; it's the same base as strawberry sherbet that I've made several times, so I knew it worked. But the recipe specifically says you can swap in any fruit you like, and apricots are in season.
Anyway, it was gorgeously pastel orange and tasted like tangy apricots. The texture was nice and smooth, professional quality.
What didn't: Nothing.
Will I make it again? Undoubtedly. I'm thinking about Santa Rosa plums next...
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