If you’re lucky enough to live in an area where fresh apricots are bountiful in the summer, be sure to take advantage of their brief season by churning up a batch of this ice cream. Don’t be put off by apricots that are übersoft, as plump and fragile as an overfilled water balloon, seemingly ready to burst at the slightest touch. Those are invariably the best-tasting fruits.

　　

Ingredients

makes about 1 quart (1 liter)

　　1 pound (450 g) squishy-ripe fresh apricots (10 to 16, depending on size)

　　1/2 cup (125 ml) water

　　1/2 cup (100 g) sugar

　　1 cup (250 ml) heavy cream

　　3 drops almond extract

　　A few drops freshly squeezed lemon juice

　　

Step 1

Slice open the apricots and remove the pits, then cut each apricot into sixths. Cook the apricot pieces with the water in a covered medium, nonreactive saucepan over medium heat until tender, about 8 minutes, and stirring occasionally. Remove from the heat and stir in the sugar until disolved. Let cool to room temperature.

　　

Step 2

Once cool, purée the apricots and any liquid in a blender or food processor until smooth. Taste a big spoonful; if there are any small fibers, press the mixture through a mesh strainer to remove them. Stir in the cream, almond extract, and lemon juice.

　　

Step 3

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairing

Step 4

It’s easy to assemble Apricot Vacherins with Sour Cherries in Syrup. Fill Almond Meringue Nests (page 235) with Fresh Apricot Ice Cream and top with Sour Cherries in Syrup (page 185). You might want to add some Whipped Cream (page 170) and candied French Almonds (page 189).

　　The Perfect Scoop