Apricot Kernel (Chinese Almond) Ice Cream
Ingredients
- 8 g North apricot kernels sub South apricot kernels
- 24 g South apricot kernels
- 300 mL heavy cream
- 400 mL whole milk
- 4 large egg yolks
- 120 g granulated sugar
- 20 g dextrose sub granulated sugar
- 30 g skim milk powder
- 1/4 tsp kosher salt
Instructions
- Heat oven to 350F. Place all apricot kernels on a baking sheet. Toast at 350F for 5 minutes.
- In a pot (ideally at least 3 quarts/3.5L), combine 400 mL whole milk, 300 mL heavy cream, 4 large egg yolks, 120 g granulated sugar, 20 g dextrose, 30 g skim milk powder, 1/4 tsp kosher salt. Whisk until well combined. Add toasted apricot kernels.
- Create an ice bath with by filling a large bowl halfway with ice and water. Place a heatproof bowl over the ice bath for later.
- Cook the ice cream base over medium heat until the entire mixture thickens enough to coat the back of a spoon (at least 180F). Stir gently and be sure to scrape the bottom of the pot frequently.
- Pour into the bowl set over the ice bath. Chill until the mixture is cold throughout, giving the ice cream base a stir and adding more ice if necessary. Transfer to an airtight container to rest in the refrigerator overnight for more intense flavor or spin immediately for a lighter flavor.
- Strain the mixture through a fine mesh sieve, discard the apricot kernels. Pour into your ice cream machine and spin according to machine directions. The ice cream should be a soft-serve consistency when done. Transfer to an airtight container and place it in freezer to fully set for at least 4 hours.