Apricot ice cream from Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients (page 333) by Christine Sahadi Whelan

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Notes about this recipe

  • blairla on January 18, 2026

    Very interesting ice cream. I still can’t decide if I like it or not. I think I do, but not to enjoy on its own. It’s better as an accompaniment to a simple cake (I served mine with an almond cake). It’s apricot, it’s pine-y, it’s vanilla adjacent. My apricots weren’t as tart as I wanted, so I ended up adding citric acid to taste until it felt balanced. Also, 1 cup of water to soak the apricots did not seem like enough. I could not get a “very smooth” paste even in my Vitamix. I was worried that adding more water would make the ice cream icy, so I ended up pureeing the whole mixture after everything was combined so the apricots would be suspended in more liquid. That worked perfectly and did not affect the finished product (just tap the bowl a few times before chilling to work out any incorporated extra air).

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