Fresh Apricot Ice Cream

Page 76

(2 reviews)

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Recipe Reviews

I followed Astrid's lead here and made apricot frozen yogurt rather than ice cream and it was delicious. Lovely color and perfect for the season. Served with the blackberry sauce from David Lebovitz's book Ready for Dessert.

(edited 8th July 2012) (1) comment (2) useful  

If you happen to have ripe apricots on hand this is a very easy one to make.
Since I had made the strawberry frozen yoghurt on page 91 previously and just loved it, I used yoghurt instead of heavy cream (also to cut down on the calories) which added a nice tang and made it into a little bit of an adult but very delicious ice cream.

(1) comment (1) useful  

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