Fragrant Apricot Ice Cream (Verikoka Pagota Aromatika)

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Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Posted for ZWT6. From "Flavors of Greece" by Rosemary Barron.Very good with Hazelnut Cookies (Foundoukia Biscotakia).

Ingredients Nutrition

  • 2 lbs fresh apricots
  • 1 teaspoon vanilla extract
  • 13 cup aromatic honey, such as Hymettus (to taste)
  • 3 eggs, seperated
  • 34 cup heavy cream
  • 2 tablespoons samos liqueur
  • For serving

  • ice cream
  • toasted slivered almonds
  • borage fresh edible flowers, decorative fresh edible flower or other fragrant decorative fresh edible flower

Directions

  1. Fill a large saucepan with water and bring to a boil.
  2. Drop apricots in boiling water, remove saucepan from heat, count to 3, then carefully remove with slotted spoon.
  3. Peel with a small paring knife. Cut each one in half and discard the pits.
  4. If they are not quite ripe, bring 1/2 cup water to a boil in a heavy saucepan, add the apricots, and simmer 5 minutes.
  5. Drain and reserve liquid.
  6. Process the apricots til smooth in a food processor with a plastic blade.
  7. Add the vanilla and most of the honey.
  8. Add the remainig honey to taste, and add some of the reserved cooking liquid, if necessary, to produce a mixture the consistentcy of heavy cream.
  9. Place 1 cup of this puree in a non-reactive bowl. Tightly cover and refrigerate.
  10. Whisk egg yolks until thick. Gradually add remaining puree, whisking constantly.
  11. Transfer to a small heavy saucepan or the top of a double boiler set, over hot water.
  12. Heat over low heat, stirring constantly, until thick enough to lightly coat the back of a spoon- about 5 minutes.
  13. Immediately transfer to a bowl.
  14. Let cool.
  15. Whisk in heavy cream until slightly thickened.
  16. Whisk in the cool custard.
  17. Transfer to an ice cream machine and freeze according to manufacturer's directions.
  18. When the mixture is almost frozen, whisk the egg whites until they hold soft peaks, fold into the custard,and freeze until firm.
  19. Add the liqueur to the reserved puree.
  20. Stir in honey to taste, if desired, and add some of the reserved juice or water, if necessary, to give it a pouring consistency.
  21. To serve:.
  22. Spoon the sauce onto chilled plates.
  23. Place small scoops of ice cream in the center of sauce.
  24. Sprinkle with toasted almonds and blossoms.
  25. Serve immediately.
  26. *Note*.
  27. You can also freeze this in the freezer. Pour the cooled custard into metal pans and freeze, stirring occasionally, until almost firm. Whisk the egg whites until they hold firm peaks and fold them into the custard until thoroughly combined. Freeze until firm.
Most Helpful

4 5

I had a little bit of a comprehension problem with this recipe - specifically with instruction #15. Not knowing what to whisk the whipping cream 'in' I just beat it to soft peaks and then gently-folded it into the cooled custard mixture. Proceeded with recipe and was quite pleased with the results. I don't think apricot ice cream will ever be a family favourite, but I thought it was tasty and I enjoyed the use of honey in it as a sweetener and the addition of masticha - the liqueur from Samos. Thanks for the recipe!