Monday, June 18, 2012

The Apricot Chronicles, Part 1

This week, a family from my church gave me the privilege of picking fresh apricots from their tree in the backyard. There's nothing quite like fresh fruit--juicy, still warm from the summer sun...yummy! :)

I quickly got to work baking (but not without eating plenty of the little apricots just as they are!)...The first thing that came to mind was (of course) ice cream. Fresh apricot ice cream, ahhh! :)
Fresh Apricot Ice Cream
This is the first time that I've blanched fruit...It's actually not that hard, and it makes the skin come off really easily. See this post for how to blanch the apricots.

1 1/2 c. apricots (divided), blanched, peeled, and pitted
2 c. almond milk
1/4 c. agave nectar
1 t. vanilla extract
Put 1 c. of the apricots in the blender, along with the almond milk, agave nectar, and vanilla. Blend until smooth. Pour mixture in the ice cream maker, and begin to freeze the mixture according to manufacturer's directions. Chop up the remaining 1/2 c. of apricots into small pieces, and then add to the ice cream mixer.

Freeze until ready to serve. Makes about 1 quart.
Shared on Slightly Indulgent Tuesdays.

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