Apricot-Pistachio Ice Cream

1. 1

   Quarter the apricots, then warm them with the wine in a small saucepan.

2. 2

   Simmer five minutes, then cover, remove from the heat and let stand for one hour.

3. 3

   Coarsely chop the pistachios.

4. 4

   Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.

5. 5

   Chill thoroughly in the refrigerator -- this will take at least 3 hours -- then freeze in your ice cream maker according to the manufacturer's instructions.

6. 6

   Add the psitachio nuts in the last five minutes of churning.

* Per serving · 4 servings · Values may vary.

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