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Apricot ice cream made from jam, with orange liqueur

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.

apricot ice 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.

2 comments

  1. Socks wrote:

    Making this now with ED Smith’s Orange Mango and Peach jam (big jar from Costco for $5.99 here in Toronto) and Cointreu. Thanks for the recipe.

    Saturday, 26 February 2011 at 3:36 am | Permalink
  2. sairuh wrote:

    @Socks, that sounds delicious!

    Saturday, 26 February 2011 at 1:39 pm | Permalink

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