Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: cookie1 on April 05, 2009, 04:22:15 am
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Dried Apricot Icecream:
Makes 1-2 litres:
Ingredients:
250g dried apricots
500g water
1/2 cup raw sugar (for apricots)
1 cup thickened cream
1/2 cup pouring cream
1/2 cup milk
1/2 cup raw sugar
1 teaspoon vanilla essence
Preparation:
Place the apricots, water and 1/2 cup sugar into the *:. Varoma for 15 minutes :-: speed 1.
Puree apricots 4 seconds speed 6.
Set aside to cool.
Place all ingredients, including the cooled apricots, into the :-: . Mix for about 10 seconds on speed 6. You may need to use the spatula to help it mix. (like sorbets).
Place into a shallow container and put in the freezer.
When icecream is just beginning to set around the edges (about 2 hours) remove and break up into the *:.
Mix 20 seconds speed 9, then 10 seconds on speed 4. (may need the spatula)
Photos:
Tips/Hints:
I have used the apricot mix from the Easy Apricot Slice and the icecream from the Banana Icecream. It is a lovely flavoured ice-cream and could probably be enhanced by the addition of a little liqueur or brandy/rum if it's for adults only.
members' comments
VHJ - I made this today Cookie1 and I'm sure it's going to be a winner. I reduced the sugar in the ice cream to 1/4 cup and may even try it without any extra as the apricots are very sweat. I only had pouring cream and was too lazy to thicken any but it seems to be ok. I agree that it lends itself to a variety of fruits. I've got Mulberries in the freezer so might try them.
JulieO - Looks like another great one Cookie. You keep coming up with them Cheesy Have just pureed the apricots which are now cooling. Once mixed together I will chill, probably overnight (if I can wait that long) before churning in the morning.
Update - I'm going to say now that it is the nicest ice cream I've tasted. Seriously! I love it.
I didn't add the sugar with the apricots and water and the sweetness is just right for me. Thank you so much for a lovely recipe.
Cathy79 - I made this yesterday to have with birthday cake last night. Following the suggestions, I didn't add any sugar to the apricots, so only used 1/4 cup altogether. I had a 200ml carton of pure cream which was almost enough cream, so just made up the extra with milk. Still nice and creamy (not icy), not too rich, but with a nice apricot flavour.
I used rapadura, so it had quite a caramel colour which suited the apricot flavour. I have to admit that when I first saw this recipe, I thought it sounded a bit strange. But it was a big hit with our guests. Thanks Cookie - very nice!
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Drool, drool, drool! Can't wait to try that one!
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Thanks cookie - another great recipe. Try whipping the creams and then folding the rest into the whipped cream.
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Thanks, will do. We seem to like this type of icecream so I may have to try some other fruits. Maybe plums as they're still around. I can just imagine the lovely colour icecream they would make.
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I made this today Cookie1 and I'm sure it's going to be a winner. I reduced the sugar in the ice cream to 1/4 cup and may even try it without any extra as the apricots are very sweat. I only had pouring cream and was too lazy to thicken any but it seems to be ok. I agree that it lends itself to a variety of fruits. I've got Mulberries in the freezer so might try them.
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Just what we need here this week in hot old Adelaide. It's going to be a scorcher 39C in a couple of days!!!
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Oh my goodness Trudy. You will need lot's of icecream to get through that heat. We have probably hit 20o today in North-West Tassie LOL! :)
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Well, looks like Tassie might be a great place after all. My nurse ahs just returned from there this morning after having too good a time. With the heat over the next week you may see mass migration.
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Looks like another great one Cookie. You keep coming up with them :D Have just pureed the apricots which are now cooling. Once mixed together I will chill, probably overnight (if I can wait that long) before churning in the morning. :)
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Thanks. We like it.
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Your right Chelsea, I could escape over your way. We had a holiday there last year which was just great as Tasmania is such a beautiful part of our country. I had a friend staying from South Africa which is why we went and she just can't stop raving about it. I think I'm a Brit at heart as I just love the cold weather. I over Summer already and summer really hasn't started!!!!!
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I'm the same Trudy. I love the cold weather, although this winter did test me a little with the constant wind and rain. I would love a mass migration of fellow TMX groupies to Tassie - start swimming guys!!! :)
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TMX's strapped to our backs??!! :o :o :o :o
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I need floaties. :'(
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ohhh I can't resist.....roll over Cookie!!! Now where is that rolling on the floor man of Julie's lol
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ROFL
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That's so funny! What a beautiful car cookie (your newly added photo)!
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Thank you. Thank goodness for the TMX washing powder as DH gets so dirty working on it. We hope to have it licensed within a week or two.
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Here he is faffa! (http://www.freesmileys.org/smileys/smiley-laughing001.gif) (http://www.freesmileys.org/smileys.php)
Cookie, I made your ice cream yesterday and churned this morning. I'm going to say now that it is the nicest ice cream I've tasted. Seriously! I love it.
I didn't add the sugar with the apricots and water and the sweetness is just right for me. Thankyou so much for a lovely recipe. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/icecream001.jpg)
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Thank you Julie.
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What is the difference between thickened and pouring cream cookie1? The fat content?
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Thickened cream actually has some gelatine added to it (I think). You could probably go ahead and use all the same and it would be fine. I have a feeling that when I made it for the first time that is probably what I had in the fridge. Can't really remember specifics that long ago. :'(
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Thank you cookie :) I will try it soon.
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I made this yesterday to have with birthday cake last night. Following the suggestions, I didn't add any sugar to the apricots, so only used 1/4 cup altogether. I had a 200ml carton of pure cream which was almost enough cream, so just made up the extra with milk. Still nice and creamy (not icy), not too rich, but with a nice apricot flavour.
I used rapadura, so it had quite a caramel colour which suited the apricot flavour. I have to admit that when I first saw this recipe, I thought it sounded a bit strange. But it was a big hit with our guests. Thanks Cookie - very nice!