Tuesday, 12 July 2011

Apricot and Pistachio Ice Cream GF SCD

Apricot and Pistachio Frozen Yogurt Cream

I always buy organic dried apricots because they are free of sulphites which is why they are dark brown in appearance as opposed to bright orange. Dried apricots are brimming with beta-carotene which is converted into Vitamin A in the body, a powerful antioxidant which boosts the immune system. They are also an excellent source of potassium, calcium and iron. Inside a fresh apricot stone is a kernel which contains a nutrient called amygdalin or B17, also known as laetrile. This is believed to attack cancer cells and thus prevent and even cure cancer. 

Protein rich pistachios are an excellent source of Vitamin B6, Vitamin K, thiamin, riboflavin and folate as well as copper, phosphorous, potassium, manganese.

Apricot and Pistachio Ice Cream GF SCD

Yogurt Cream

300ml organic double cream
600ml organic whole milk

Organic Milk and Cream

Make the Yogurt Cream 2 days ahead following my instructions for making SCD yogurt but using organic double cream and organic whole milk instead. For a richer ice-cream use half and half. 

900ml SCD Yogurt Cream
120ml acacia honey
1 tablsp vanilla extract (alcohol, water and vanilla only)
100-150g shelled pistachios
100ml 100% freshly squeezed orange juice
250g organic dried apricots

Tip the dried apricots onto a pan and pour the orange juice over the top.

Tip the dried apricots onto a pan and pour the orange juice over the top

Heat the mixture on a low light until the apricots have absorbed all the orange juice and are soft. You may need to add more juice if necessary. Blend the mixture with a hand blender and set to one side to cool.

Cook the apricots in fresh orange juice and blend

Tip half the pistachios into a processor and grind to a fine powder then add the rest of the nuts and pulse a few times so they are chopped into small pieces.

Chop the pistachios

Pour the yogurt into a bowl with a pouring spout. Add the vanilla extract and honey.

Yogurt, honey and vanilla

Whisk the mixture with a hand whisk until combined.

Whisk the yogurt, honey and vanilla

Stir in the pistachios.

Stir in the chopped pistachios

Pour the yogurt into the ice-cream maker and freeze according to your manufacturers instructions.

Pour the yogurt ice cream mixture into the ice cream maker

When the mixture has frozen, spoon a third of the frozen yogurt into a clean container and spoon in half of the apricot mixture.

Spoon the ice cream into a container and layer with apricot puree

Repeat this process again and finish with a layer of the frozen yogurt. Using a blade of a knife swirl the mixture in a figure of eight pattern.

Freeze the ice cream mixture in a freezer proof container

Freeze in the freezer for four hours or until solid.