I’m warning all of us now, I might just have to go a little ice cream slap happy this summer. Some of us may recall that I got a new ice cream maker awhile back, after thwarting off the purchase because I was afraid I’d eat too much ice cream! Well, I played around with it a bit, coming up with some Ginger Peach Cheesecake Ice Cream and Banana Blueberry Cheesecake Ice Cream, but mainly I stuck with recipes from cookbooks and fellow bloggers. <br /> <br />Not the case this year! <br /> <br />I’ve got ideas swirling in my head just as swirly as this Strawberry Apricot Swirl Ice Cream. I knew I wanted to use strawberries, since they are the ruby red jewels of God’s fruit kingdom, in my opinion. But some beautifully golden apricots caught my eye in the store this week, and a fresh new swirl opportunity was born. <br /> <br />Then I wanted to experiment with the base. I had tried both cooked custard bases and the throw-ingredients-in-the-blender-and-freeze variety. While the blender routine was much easier (can I say how many scrambled eggs I accidentally made in the custards?!), I felt they somehow lacked depth. So, while I was researching for my Zippy Tip Tuesday Ice Cream Tips tutorial video, I came across a recipe from Jeni’s Splendid Ice Cream at Home that looked most intriguing. It’s cooked, but without eggs, and has a pretty creamy dreamy texture. Speaking of texture, the apricot brandy is certainly optional, but I always add it to fruit in ice cream because it makes it less crystalized when frozen. Also, for a tutorial in peeling apricots, just watch my video How To Peel a Peach – same technique! <br /> <br />After churning the mixture and swirling in ribbons of strawberry and apricot sauces, I did my ritual licking of the paddle and deemed it a success. <br /> <br />Let me know what you think!

Oct. 1, 2021, 11:50 a.m.

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