Description[]
Source: MALAI - POOJA BAVISHI
For an embarrassingly long time, I did not know that apricots were actually fruit—I mean, a piece of fruit you can eat. I thought apricot was just a flavor. Apricot baby food (a favorite even after I was old enough not to eat baby food), apricot jam, dried apricots (that’s right, I didn’t realize they were the actual fruit)—I never thought that all of these things came from something fresh. I’m clearly a product of the processed-food revolution. I now know that the fresh fruit exists, but to ensure that the season lasts just a bit longer, I use store-bought apricot purée instead of the fruit for this sherbet. The taste of pure apricot enhanced with the sweet, bright notes of mace—this flavor is very real.
Ingredients[]
- ½ cup whole milk
- ½ cup heavy cream
- 2 ½ cups apricot purée
- 1 ½ cups granulated cane sugar
- ¼ cup light corn syrup
- 1 teaspoon ground mace
Directions[]
- In a large bowl, using an electric mixer, beat together the milk, cream, apricot purée, sugar, corn syrup, and mace on medium speed until well blended, about 2 minutes.
- Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions.
- Serve the soft sherbet right away, or place in the freezer to freeze completely.
YIELD: MAKES 1 ½ QUARTS