Fresh Apricot Ice Cream

When apricots hit their two-week peak in summer, this is the dessert to chase. Fresh diced apricots get backed up by apricot nectar, which doubles down on the flavor and ensures every spoonful tastes like a ripe orchard fruit.

No eggs, no custard, no tempering. The structure comes from a small amount of unflavored gelatin bloomed in evaporated milk and a half pint of plain yogurt folded in for tang. The yogurt is the move that lifts this above ordinary ice cream. It cuts the sweetness and lets the apricot’s slight tartness shine through.

Dissolve the gelatin gently. Heat just enough to melt it without boiling. Boiling weakens gelatin’s setting power and leaves you with a soft, scoopable mess instead of a proper churn-and-freeze ice cream.

Let it soften slightly before serving. Straight from a deep freeze, it’s icy; after 5 minutes on the counter, the texture turns silky and the apricot perfume blooms.

Pro Tips

• Use peak-season apricots that yield slightly when pressed. Underripe fruit gives a flat, mealy result.
• Run the diced apricot through a quick pulse in a food processor for a smoother texture, or leave chunky for fruit pieces in every bite.
• A tablespoon of Amaretto or apricot brandy boosts the stone-fruit aroma and helps prevent ice crystals.
• Press a piece of plastic wrap directly onto the surface in the storage container to keep ice crystals from forming.

Variations

• Add a teaspoon of almond extract instead of vanilla. Apricots and almond are a classic stone-fruit pairing.
• Swap fresh apricots for peaches or nectarines when apricot season ends.
• Stir in toasted slivered almonds at the end of churning for crunchy contrast.