Apricot Pistachio Ice Cream


  • 1/2 lb dried apricots
  • 2 tbs lemon juice
  • 1 tbs apricot brandy
  • 1 quart vanilla ice cream
  • 1/4 cup Pistachios, chopped
  • Soak apricots in the lemon juice and apricot brandy for 1/2 hour or until soft.
  • Soften the ice cream and stir the apricot mixture in. Mix well
  • Pack the ice cream in a plastic container and freeze until firm.
  • To serve, spoon the ice cream into dessert glasses and garnish with chopped pistachio nuts.

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