Dried Apricot Pistachio Ice Cream

I received a beautiful package of home-dried apricots from our friends the Passarellos. They dry 200 lbs of Blenheim apricots every year! Since they were coming to our Summer Ice Cream Party, I thought it would be fun to showcase their fruit in one of our ice creams. Plus, if they liked it, they'd have another delicious way to use up their bounty. I happen to be enjoying a bowl right now and I can attest the apricot flavor sings!

Tips: Make sure the pistachio nuts are fresh and crisp and don't toast them, otherwise you'll lose their beautiful green color. For the best flavor, use California apricots rather than Turkish.

Dried Apricot Pistachio Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes about one quart

In a small saucepan, combine and simmer for 5 minutes:
7 ounces (200 g) dried California apricots, quartered
1 cup (250 ml) white wine, dry or sweet

Remove from heat, cover and let stand for one hour.  Meanwhile, coarsely chop:
2/3 cup (100 g) shelled unsalted pistachio nuts

In a blender, puree until smooth, wine-macerated apricots and:
1 cup (200 g) sugar
2 3/4 cups (650 ml) half-and-half
several drops freshly squeezed lemon juice

Chill mixture overnight, then churn in ice cream maker according to manufacturer's instructions. During last few minutes of churning, add chopped pistachio nuts. Transfer to airtight chilled container and freeze for four hours.

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