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Here’s another recipe for surplus apricot jam: ice cream. You don’t need to add more sugar, since the jam already contains enough. The orange liqueur (I prefer Grand Marnier) provides a perfumy zing to the apricots and cream.

Ingredients

• 1 1/2 cups (about 1 pound) apricot jam
• 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau
• 1 cup heavy whipping cream
• 1 cup whole milk
• a pinch of salt
• 2 egg yolks, beaten

Method

1. Purée the apricot jam until smooth (a hand blender is useful for this), then put it in a sauce pan along with the orange liqueur. Over medium heat, simmer for 5 to 10 minutes, stirring occasionally to prevent sticking. Remove from heat and set aside.
2. In another sauce pan, bring the cream, milk and salt to a simmer. Turn off the heat.
3. Temper the egg yolks by slowly pouring (in a thin stream) a ladle or two of the hot cream mixture, mixing quickly with a whisk.
4. Pour the egg mixture into the sauce pan with the cream. Turn on the heat again, this time to medium low. Whisk until it becomes a custard: Test by either temperature (170F to 175F degrees) or spoon method (coats spoon and a line drawn through doesn’t droop). Remove from heat.
5. Mix the cream and apricot purée into a large bowl. Refrigerate the custard for at least 6 hours, until cold, preferably overnight.
6. Prepare following the instructions for your ice cream maker. To avoid custard skin and apricot bits, pour the custard through a fine strainer, directly into the ice cream maker. I use the Cuisinart ICE Automatic with the gel canister, which should be chilled beforehand for at least 36 hours. It usually takes 35 to 40 minutes to churn; the alcohol lowers the freezing temperature of the custard, which adds more churning time compared with non-alcoholic ice cream. You should still keep an eye on it near the end, to avoid overbeating it.
7. This recipe makes just over 1 quart. Scoop the ice cream into a storage container, then place it in the freezer for an hour or two to firm up before serving.

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