Apricot and Pistachio Ice Cream is a homemade frozen dessert that blends ripe apricots with creamy milk and crushed pistachios. This dessert captures the essence of Lebanese flavours, often complemented by a hint of rose water or orange blossom water for an aromatic touch.
Apricot and Pistachio Ice Cream is a luscious and creamy dessert inspired by the vibrant flavours of Lebanon. Combining the natural sweetness of apricots with the nutty crunch of pistachios, this homemade ice cream is a delightful treat that brings Mediterranean flavours to your kitchen. In this guide, we’ll show you how to make Apricot and Pistachio Ice Cream (Lebanon) at home, creating a frozen delight infused with classic Lebanese ingredients.
Ingredients Needed
To make homemade Apricot and Pistachio Ice Cream, you’ll need:
- 2 cups heavy cream (or coconut cream for a dairy-free option)
- 1 cup whole milk
- 3/4 cup sugar or honey
- 1 1/2 cups fresh or dried apricots (chopped and pureed)
- 1 tsp vanilla extract
- 1 tsp orange blossom water or rose water (optional)
- 1/4 tsp sea salt
- 4 egg yolks (for creaminess)
- 1/2 cup crushed pistachios (for mixing and topping)
Step-by-Step Guide to Making Apricot and Pistachio Ice Cream
1. Prepare the Ice Cream Base
In a saucepan over medium heat, combine heavy cream, whole milk, and sugar. Stir until well mixed and slightly warm (do not boil).
2. Temper the Egg Yolks
In a separate bowl, whisk the egg yolks. Slowly add the warm cream mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat until it thickens into a custard consistency.
3. Add the Apricot Puree and Flavouring
Stir in the apricot puree, vanilla extract, orange blossom water (if using), and sea salt. Mix until well combined and let the mixture cool completely.
4. Freeze the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add crushed pistachios in the last few minutes of churning. If you don’t have an ice cream maker, pour the mixture into a container, freeze, and stir every 30 minutes until it reaches a creamy consistency.
5. Serve and Enjoy!
Once frozen, scoop the ice cream into bowls or cones. Top with extra crushed pistachios for added texture and flavour.
Tips for Best Results
- Use ripe, fresh apricots: They add natural sweetness and a velvety texture.
- Choose high-quality pistachios: Roasted and unsalted pistachios provide the best flavour.
- Enhance the aroma: A touch of rose water or orange blossom water elevates the taste.
Now that you know how to make Apricot and Pistachio Ice Cream (Lebanon) at home, why not try this unique and flavourful dessert? Enjoy the fusion of sweet apricots and crunchy pistachios in a creamy frozen delight and let us know how it turned out!
