Grand Marnier Apricot Ice Cream With Almonds Best Lick! 2008 Ice Cream Contest Entry #19

updated Jun 5, 2019
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(Image credit: Apartment Therapy)
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!

(Image credit: Apartment Therapy)

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

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.

(Image credit: Apartment Therapy)

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.
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Roasted Apricot Ice Cream with Almond Praline Ripple
Chocolate Gelato with Salted Caramel Pecans
• Coconut Peach Ice Cream with Toasted Almonds
• Cinnamon Raisin Bagel Ice Cream

Blueberry Brie Tart Ice Cream

• Basil Infused Ginger and Cinnamon Ice Cream

• Rosemary-Lime Sparkle Ice Cream

• Visions of Sugar Plum Ice Cream

• Cherry Cheesecake Ice Cream

• Apple Chardonnay Ice Cream with Bulgarian Sheep Cheese

• Spice Cream with a Twist

• Peach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf Reduction

• Pink Lemonade Ice Cream

• No Churn Lychee and Raspberry Swirl Ice Cream with Merlot Poached Pears

• Janine’s Blueberry Basil Ice Cream

(Images: Stephanie)