Dried Apricot-Pistachio Ice Cream (the Perfect Scoop, modified)
Warm 140g dried quartered apricots in 180g white wine. Simmer 5 minutes, cover, remove from heat & let stan 1 hour. Puree apricots, wine, 130g sugar, 473g (1 pint) half and half, and a few drops lemon juice til smooth. Chill and spin, adding 70g coarsely chopped pistachios during the last few minutes.
The texture was good, but it's way too sweet. Recipe called specifically called for unsalted nuts; I'm very glad I chose to use salted. Dan mentioned maybe reducing the amount of apricots, but I don't think it's worth tweaking.
Lemon Curd (Jeni's, modified)
2 eggs (95g)
150g sugar
3/4c lemon juice (180g, from 5-85g lemons)
Zest of 2-85g lemons
Whisk together and cook til thick. Whisk in 8T cubed butter off heat.
This was surprisingly good.
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