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
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.
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.
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.
Pour the yogurt into a bowl with a pouring spout. Add the vanilla extract and honey.
Whisk the mixture with a hand whisk until combined.
Stir in the pistachios.
Pour the yogurt into the ice-cream maker and freeze according to your manufacturers instructions.
When the mixture has frozen, spoon a third of the frozen yogurt into a clean container and spoon in half of the apricot mixture.
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.
