Apricot Ice Cream: With Saffron, Honey and Pistachio Brittle

Tub of no-churn apricot ice cream with pistachio brittle and a scoop in waffle cone.

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Apricot Ice Cream: With Saffron, Honey and Pistachio Brittle

This easy no-churn fresh apricot ice cream is rich, creamy and full of flavour. Fragrant saffron and golden honey lend a Middle Eastern twist to the apricots, while a scattering of homemade pistachio brittle adds crunch and contrast. Studded with tender fruit and nutty shards, it’s a dreamy summer dessert.

Prep Time25

Cook Time5

Course: Dessert

Cuisine: British, Middle Eastern

Keyword: apricots, honey, ice cream, no-churn, pistachios, saffron, summer

Servings: scoops

Calories: 239kcal

Author: Choclette @ Tin and Thyme

Ingredients

Apricot Compote

320 g apricots halved and pitted
1 pinch saffron threads
2 tsp honey
1 tsp water

Pistachio Brittle

40 g caster sugar or use granulated
2 tsp honey
1 pinch fine sea or rock salt
50 g pistachios roughly chopped

Ice Cream

400 ml double cream (heavy cream)
200 ml condensed milk

Metric - US Customary

Instructions

Apricot Compote

Chop the apricot halves into 12-16 pieces, depending on how big the apricots are.
320 g apricots
Place them in a small saucepan along with the saffron, honey and water. Gently bring to the boil, then simmer for about five minutes or until the apricots just start to break up. Don't let them break down completely, as it's more interesting to have bits of actual fruit in the ice cream.
1 pinch saffron threads, 2 tsp honey, 1 tsp water
Remove from the heat and allow to cool.

Pistachio Brittle

Put the sugar, salt and honey in another small pan. Place it over a medium heat and allow the sugar to liquify. If the sugar looks like it's not dissolving evenly, give the pan a swirl, but don't stir.
40 g caster sugar, 1 pinch fine sea or rock salt, 2 tsp honey
Let it bubble for a minute or two until it starts to turn amber.
Immediately add the chopped nuts to the pan and stir to coat them completely.
50 g pistachios
Working quickly, turn the caramelised nuts straight out onto a baking mat or sheet of greaseproof paper. Flatten them out, then leave for a couple of minutes to set and cool.
Once cool enough to handle, break or chop into small pieces.

Ice Cream

Using electric beaters, whip the cream in a large bowl until you have soft peaks. Be careful not to over whip. Too stiff and it will lose its gorgeous creamy texture.
400 ml double cream (heavy cream)
Add the condensed milk and whip again until you have those soft peaks back.
200 ml condensed milk
Once the compote has cooled completely, add it to the cream. Using a large metal spoon, fold it in until thoroughly combined.
Scrape the mixture into a one litre freezer proof lidded tub and level the top.
Scatter half of the pistachio brittle over the top, seal with the lid and place in the freezer. Freeze for at least six hours.
Remove from the freezer twenty minutes before serving. Scoop the ice cream into bowls or ice cream cones and top with some of the remaining brittle.

Notes

If liked, add a teaspoon of orange blossom water to the apricot compote once cooled. You can also swap the saffron for a teaspoon of rose water, half a teaspoon of ground coriander or the grated zest of an orange.

How many scoops of ice cream you get will very much depend on the size of your scoop. You'll get twelve large scoops of ice cream from the amount given in the recipe or eighteen small ones. Makes a generous litre.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition