Grand Marnier Apricot Ice Cream With Almonds

Grand Marnier Apricot Ice Cream With Almonds

Faith Durand
Aug 26, 2008
Original Ice Cream Flavor: Grand Marnier Apricot Ice Cream With Almonds Ice Cream Chef: Stephanie What inspired this recipe? I was inspired to make this dish by reading about Prunes in Armagnac being a favorite of many chefs. I wanted to do something with apricots that are so delightful in the summer but couldn't locate any Armagnac. I thought the orange flavor of Grand Marnier would pair well with the apricots, which I chose to use dried, so this tasty treat can be made year round. (Continued below...) Tastetester comments and full recipe after the jump. Take a look, then vote here!
Inspiration, continued... Sour cream lends a hint of tanginess and increases the smoothness of the ice cream. I added almonds for texture and their buttery flavor goes well with the orange and apricot flavors. I made the ice cream Philadelphia Style so the flavors of orange and apricot wouldn't be overwhelmed by the heaviness of a custard base and I believe this is a very refreshing treat that is incredibly easy to make. Tastetester Comments: Ann Hinkel: "I love this stuff! Delicious blend of apricots with the hint of orange, and nice crunch of almonds." Grand Marnier Apricot Ice Cream With Almonds Makes about 1 Quart Apricots 1 cup dried apricots, diced 1 cup Grand Marnier (or other orange flavored liquor) To prepare the apricots, put diced apricots and Grand Marnier in small saucepan and bring to a boil over high heat, turn to medium low and simmer for 5 minutes, stirring occasionally. Remove from heat, cover, and let stand at least 2 hours. Ice Cream 2/3 cup sugar 1 1/2 cups heavy cream 1 1/2 cups whole milk 1/2 cup sour cream 1 teaspoon vanilla extract Pinch salt 1 cup slivered almonds, chopped fine (toasted if you like) To make the ice cream, pulse the apricots and any remaining liquid, along with sugar in food processor or blender a few times until pureed. Add the heavy cream, whole milk, sour cream, vanilla, and salt and blend until smooth (one or two minutes). Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze in your ice cream maker according to manufacturer's directions. During the last few minutes of churning add the chopped almonds. Transfer to storage container, cover ice cream with plastic wrap and store in freezer. To serve, remove ice cream from freezer a few minutes before scooping to soften.

Contest Information

Go here for the full scoop on the Best Lick! 2008 contest, including prizes, rules, and entry form. • The Best Lick! Ice Cream Contest: 2008 Edition

The Entries So Far

Here's a list of all the entries so far. Click the thumbnail to go to the entry. Roasted Apricot Ice Cream with Almond Praline RippleChocolate Gelato with Salted Caramel PecansCoconut Peach Ice Cream with Toasted AlmondsCinnamon Raisin Bagel Ice CreamBlueberry Brie Tart Ice CreamGrape Ice CreamBasil Infused Ginger and Cinnamon Ice CreamRosemary-Lime Sparkle Ice CreamMango Lassi Frozen Yogurt with Pistachio Biscotti BitsVisions of Sugar Plum Ice CreamCherry Cheesecake Ice CreamApple Chardonnay Ice Cream with Bulgarian Sheep CheeseMint Raspberry with a Chocolate SwirlSpice Cream with a TwistPeach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf ReductionPink Lemonade Ice CreamNo Churn Lychee and Raspberry Swirl Ice Cream with Merlot Poached PearsJanine's Blueberry Basil Ice CreamGrand Marnier Apricot Ice Cream With Almonds (Images: Stephanie)
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