Apricot Ice Cream

Ingredients

• 1 tablespoon Granulated sugar (Replaces pounded loaf sugar)
• 2 tablespoons Apricot jam or preserves (Use high-quality jam for best flavor)
• 1 large lemon Fresh lemon juice (About 3 tablespoons)
• 0.5 ounce Blanched bitter almonds, finely ground (Can substitute with 1/4 teaspoon almond extract if bitter almonds unavailable)
• 1 teaspoon Rose water (For grinding the almonds)
• 2 cups Heavy cream (1 pint)
• 8 cups Ice, crushed or broken small (For freezing)
• 1 cup Coarse salt or rock salt (For freezing mixture)

Instructions

1. 1Grind the blanched bitter almonds with the rose water until you have a smooth paste. If using almond extract instead, skip this step.
2. 2In a large bowl, combine the granulated sugar, apricot jam, lemon juice, and almond paste (or almond extract). Add the heavy cream and stir all ingredients together thoroughly until well combined and the sugar is dissolved.
3. 3Pour the cream mixture into the freezing pot (ice cream canister) and cover it securely with the lid.
4. 4Place the covered freezing pot into a larger bucket that has a drainage hole near the bottom with a spigot. Pack the crushed ice around the freezing pot, mixing in the coarse salt as you go. Press the ice and salt mixture closely around the pot.
5. 5Turn the freezing pot round and round continuously for about 10 minutes. The mixture will begin to freeze around the edges.
6. 6Remove the cover and use a spoon to scrape the frozen cream from the sides and bottom, moving it to the center. This ensures even freezing.
7. 7Cover the pot again and continue turning it round and round until all the cream is equally frozen and has a smooth, thick consistency. This will take an additional 15-20 minutes.
8. 8The ice cream can now be served immediately in china ice-pails or bowls. Alternatively, pack it into decorative molds, cover them securely, and replace them in the bucket with fresh ice and salt for at least 1 hour to firm up further.
9. 9If using molds, dip them briefly into cold water before turning out onto serving plates. Serve immediately.