Apricot! My childhood summer fruit!
Bnei Brak in the mid-1960s; -The state and the city were just teenagers. Endless fields overlooking the Jerusalem mountains, poppy flowers and Chrysanthemums everywhere, flocks of sheep, and one Bedouin woman sitting on the ground breastfeeding a curly baby.
The lush fruit trees in the neighbors’ yards – I will never forget the taste of the “Santa Rosa” plums, picked quickly without permission.
And of course – Apricot: its short season has made the fruit, including the pit (we used in our games), very desirable.
In memory of those good old days, just before they disappear from the markets, here is a recipe for apricot ice cream: creamy texture with tiny pieces of fruit, and last but not least – there is no need for an ice cream machine!
Enjoy and let me know how it turned out 🍑🍑🍑
about one quart – liter
- ½ cup maple syrup
- ½ tsp salt
- 4 Tablespoon coconut oil
- 4 Tablespoon coco butter (30 grams, about one ounce) or extra four Tablespoons of coconut oil
- 3 Tablespoon liquid sunflower lecithin or 9 Tablespoon granulated lecithin (half a cup plus one Tablespoon)
- 2 cup coconut milk
- 400 gram apricot
- 1 tsp vanilla extract
- ⅛-¼ tsp annatto oil Optional – for orange color only
- 10 drops apricot flavoring extract Optional, for more intense flavor
- Remove the pits, place them in a blender, and process until you get a puree.
- Add the coconut milk, maple syrup, lecithin, coconut oil, salt, vanilla extract, and apricot extract. Process for another 20-30 seconds to combine. Taste and adjust sweetness if necessary.
- Transfer to a bowl, place in the fridge, and cool overnight. The mixture will be very thick and eliminate the need for an ice cream machine.
- Transfer to a sealed container and place in the freezer/
- If the ice cream is very hard after freezing – take it out of the freezer about 10-15 minutes before serving.
- Keep frozen fruit in the refrigerator – so you can make ice cream and sorbet anytime.
Leave a Reply