So my ice cream addiction continues and my love affair with David Lebovitz’s book, “The Perfect Scoop“, keeps getting stronger and stronger. I tried out these two new recipes for a cooking class that I taught yesterday…more photos and recipes will come later with that posting, but for now I thought I’d wet your appetite by posting these two delicious recipes. I wanted to try one recipe that was rich and sinful and another recipe that was fruity and lighter, so my choices were “Chocolate-Peanut Butter Ice Cream” and “Apricot-Pistachio Ice Cream”. Both of these in my opinion were winners. Hands down everyone was more obsessed with trying to get a taste of the Chocolate-Peanut Butter one, but can you blame them…just hearing the title makes me want to make another pint. However to be fair, I thought that the Apricot-Pistachio one was quite yummy too. If you are an apricot lover then this one would be a huge winner for you! So enough chattering…here are the recipes!
Apricot-Pistachio Ice Cream
5 ounces dried California apricots, quartered
¾ cup white wine, sweet
½ cup shelled unsalted pistachio nuts
2/3 cup sugar
2 cups half-and-half
A few drops of lemon juice
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. Coarsely chop the pistachio nuts.
Puree the apricots in a blender with the sugar, half-and-half, and lemon juice until smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream makers according to the manufacturer’s directions. During the last few minutes of churning, add the chopped pistachio nuts.
Chocolate-Peanut Butter Ice Cream
2 cups half-and-half
¼ cup unsweetened Dutch-processed cocoa powder
½ cup sugar
Pinch of salt
½ cup smooth peanut butter
Whisk together the first four ingredients in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil. Remove from the heat and whisk the peanut butter in until thoroughly combined.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream makers according to the manufacturer’s directions.
I would love to hear which one you would choose!