Apricot Ice is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic frozen dessert of apricots, granulated sugar and cream flavoured with lemon juice and bitter almond extract. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Ice.
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This is a classic recipe for a Victorian version of Apricot Ice that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
To twenty fine apricots add three quarters of a pound of sugar, half of the apricot kernels, mash them together and strain through a hair sieve; add a pint of cream, the juice of a lemon and then freeze.
20 ripe apricots, peeled and pitted
10 almonds
340g granulated sugar
a few drops of bitter almond extract
600ml cream
juice of 1 lemon
Method:
Soak the gelatine in water and set aside.
Combine the apricots, almonds and sugar in a pan. Bring to a gentle simmer and cook for about 40 minutes, or until completely soft. Pass through a fine-meshed sieve to purée then mix in the bitter almond extract. Set aside to cool then beat in the cream and lemon juice.
Turn into the bowl of your ice cram maker and process according to the manufacturer's direction. Alternatively, pour into a freezer-proof bowl and freeze for about 20 minutes, or until ice crystals begin to form around the edges of the container. Whisk to break up the crystals and return to the freezer. Repeat the freezing and whisking process about four more times then set allow the ice to freeze completely.
Apricots, 20; sugar, 3/4lb.; apricot kernels, 10; cream 1 pint; lemon juice, 1.