Apricot Pit Ice Cream

1. 1

   Wrap apricot pits in a heavy dish towel. On the floor or on a sturdy cutting board, crack pits open using a hammer or a meat mallet, exposing kernels. Watch your fingers.

2. 2

   In a medium saucepan, combine apricot kernels and shells with milk and heavy cream. Bring to a boil; turn off heat and let cool. Chill overnight in refrigerator.

3. 3

   The next day, bring the milk mixture to a boil again and strain through a fine sieve. Meanwhile, in a large bowl, whisk together the sugar and the yolks until light and fluffy. Whisk about 1/2 cup hot milk into the egg mixture, and then whisk the egg mixture into the milk. Pour into a large saucepan, place over medium-low heat and, stirring constantly with a wooden spoon, cook until thick enough to coat the back of the spoon. Remove from heat immediately. Let cool, and then strain.

4. 4

   Pour into an ice cream maker and follow manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.