Apricot Cream-Cheese Ice Cream
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
54
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Pit apricots and coarsely chop
2
In a 2-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved
3
Cook mixture, stirring occasionally, until apricots are softened, about 5 minutes, and cool
4
Chill mixture, covered, until cold and up to 2 days
5
In a blender blend cream cheese and milk until smooth
6
Using a long-handled spoon stir in heavy cream, lemon juice, and apricot mixture (do not blend)
7
Freeze mixture in an ice-cream maker
8
Transfer ice cream to an airtight container and put in freezer to harden
9
Pit apricots and coarsely chop
10
In a 2-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved
11
Cook mixture, stirring occasionally, until apricots are softened, about 5 minutes, and cool
12
Chill mixture, covered, until cold and up to 2 days
13
In a blender blend cream cheese and milk until smooth
14
Using a long-handled spoon stir in heavy cream, lemon juice, and apricot mixture (do not blend)
15
Freeze mixture in an ice-cream maker
16
Transfer ice cream to an airtight container and put in freezer to harden