Apricot Ice Cream

Apricot ice cream made the lighter way. Instead of heavy cream and egg yolks, this version leans on low-fat yogurt and fromage frais (a French fresh cheese with the consistency of thick Greek yogurt) for body. The result is more like a frozen yogurt with serious fruit punch than a true French-style ice cream, and that is exactly the point.

Dried apricots simmer in water until they collapse into a dark, intensely flavored puree. The concentrated fruit is what carries the ice cream, since there is no cream to soften the impact. Lemon juice keeps the apricot brightness sharp instead of letting it slide into cloying territory.

Without an ice cream maker, the periodic stirring during the freeze is critical. Every 30 to 45 minutes during the first three hours, scrape the partially frozen mixture and break up any large ice crystals. This gives you a creamier scoop than dumping it in the freezer and walking away.

Pro Tips

• Use unsulfured dried apricots for the cleanest flavor; sulfured varieties have a tang that can clash with the yogurt.
• If fromage frais is unavailable, substitute Greek yogurt or quark; both have similar consistency and tang.
• Sift the powdered sugar before adding to avoid lumps in the finished mixture.
• Let the ice cream soften on the counter for 5 to 10 minutes before scooping. Low-fat frozen desserts firm up harder than full-fat versions.

Variations

• Add 2 tablespoons of orange liqueur (Cointreau or Grand Marnier) to the puree for a more sophisticated adult dessert.
• Stir in ½ cup chopped toasted almonds or pistachios after the first stir for a textural contrast.
• Replace half the dried apricots with fresh stone fruit (peaches or nectarines) for a brighter, more summery profile.