Fresh Apricot Gelato

Finally catching up...  I made this gelato in the beginning of June when we had fresh apricots.  Now the tree is bare due to the fierce winds the tree endured all spring.  We are sad since usually our tree runeths over and we eat them, dry them and bake with them.  Sadly we just ate and made frozen treats with them this year.  We have next year to look forward too. 

oh those wonderful apricots

blended smooth

 
mmmm gelato....

 

Apricot Gelato

base from Ciao Bella Book of Gelato & Sorbetto

 

base

2 cups organic whole milk

1 cup organic heavy cream

4 large organic egg yolks

2/3 cup sugar

~ in a heavy bottom sauce pan combine milk and cream

~ place over medium-low heat

~ stir occasionally until temperature reaches 170 degrees  and tiny bubbles start to form

~ meanwhile put egg yolks in a round medium size pyrex and whisk until smooth

~ add sugar to yolks and whisk until thick and pale

~ IMPORTANT PART

~ temper your egg yolks by taking about 1/2 cup of hot milk/cream mixture and slowly pour into yolks while whisking yolks...keep it moving or you will end up with scrambled eggs

~ continue adding about 1/2 cup at a time slowly until you have added about 1 1/2 to 2 cups

~ pour egg mixture into remaining milk/cream mixture in pan

~ cook over low heat stirring frequently until mixture reaches 185 degrees (do not boil)

~ pour mixture through a fine mesh strainer back into pyrex

~ cool and place in refrigerator at least 4 hours or overnight

Apricot Gelato

enough apricots to fill your blender

1 recipe of base

~ puree apricots in blender

~ add base and blend together

~ cool mixture in refrigerator about an hour

~ add to ice cream maker and make according to instructions

flavors to enhance apricots: rosemary, honey, vanilla, cinnamon, cardamom, tarragon and ginger