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Creamy Brown Sugar Apricot Ice Cream

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A quick and easy homemade ice cream recipe combining the natural sweetness of apricots with the rich caramel notes of brown sugar, resulting in a smooth, creamy, and refreshing summer dessert.

Ingredients

Scale
  • 3 cups fresh apricots, chopped (about 450g)
  • 3/4 cup packed brown sugar (about 150g)
  • 2 cups heavy cream (480ml)
  • 1 cup whole milk (240ml)
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Instructions

  1. Prepare the apricot puree: Wash and pit the apricots, then roughly chop them (about 3 cups or 450g). Place them in a blender or food processor and puree until smooth. Set aside.
  2. Make the custard base: In a medium saucepan, combine 2 cups (480ml) heavy cream, 1 cup (240ml) whole milk, and 3/4 cup (150g) packed brown sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 5–7 minutes).
  3. Temper the egg yolks: In a separate bowl, whisk 4 large egg yolks until smooth. Slowly ladle about 1 cup of the hot cream mixture into the yolks, whisking constantly to prevent curdling.
  4. Cook the custard: Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 170°F or 77°C), about 5–8 minutes. Avoid boiling to prevent scrambling.
  5. Strain and cool: Remove from heat and strain the custard through a fine mesh sieve into a clean bowl. Stir in 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice, and a pinch of salt. Then fold in the apricot puree until fully combined.
  6. Chill the mixture: Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until well chilled.
  7. Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches soft-serve consistency.
  8. Freeze to firm up: Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Notes

Use room temperature eggs to reduce scrambling. Cook custard low and slow, stirring constantly. Strain custard for silky texture. Chill custard thoroughly before churning to avoid ice crystals. Adjust sweetness after chilling if needed. For dairy-free, substitute cream and milk with full-fat coconut milk or cashew cream and skip eggs using a no-churn method.

Nutrition

Keywords: brown sugar, apricot, ice cream, homemade dessert, summer treat, creamy ice cream, easy recipe, custard base

Find it online: https://emacrave.com/creamy-brown-sugar-apricot-ice-cream-recipe-easy-homemade-dessert-for-summer/