You are here

Apricot Gelato

creative.chef's picture
  Dried apricots 2 Ounce (50 Grams)
  Brandy 15 Milliliter (1 Tablespoon)
  Double cream 1⁄4 Pint (150 Milliliter Or 5/8 Cup)
  Grated lemon rind 2 1⁄2 Teaspoon, grated (2.5 Milliliter)
  Egg yolks 2 , beaten
  Confectioner's sugar 45 Milliliter (3 Tablespoon, Icing Sugar)

1 Place the apricots in a bowl and just cover them with boiling water.
Leave for 1 hour.
Drain and place them in a saucepan with fresh water.
Simmer for 40-50 minutes or until they are soft.
Pour off the water and force the apricots through a coarse sieve, or puree them in an electric blender.
2 Place the pureed apricots in a bowl and stir in the brandy.
3 Place the cream, lemon rind and beaten egg yolks in a bowl over a saucepan of hot water and stir until a thick soft custard is formed.
Remove from the heat and stir frequently to prevent] a skin forming until the custard begins to cool.
4 Stir in the icing (confectioners') sugar and leave the custard to get thoroughly cold before straining it on to the apricot puree.
Blend well and transfer the mixture to a refrigerator tray.
Freeze, stirring the mixture lightly 2 or 3 times.
Serve in tall glasses.

Recipe Summary


Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 253 Calories from Fat 155

% Daily Value*

Total Fat 17 g26.5%

Saturated Fat 0.72 g3.6%

Trans Fat 0 g

Cholesterol 92.5 mg30.8%

Sodium 5.2 mg0.2%

Total Carbohydrates 21 g7.1%

Dietary Fiber 1.4 g5.5%

Sugars 18.6 g

Protein 2 g4.3%

Vitamin A 12.4% Vitamin C 7%

Calcium 2.2% Iron 3.4%

*Based on a 2000 Calorie diet

Apricot Gelato Recipe