Apricot Pistachio Ice Cream

In a small saucepan or pot, bring the wine and apricot chunks to a simmer. Cover, and simmer for 5 minutes. Remove from heat, and let it stand for 1 hour. Also, smell the cooked apricots in wine. It smells amazing. This should actually be a written step in this recipe, because that aroma shouldn’t be missed.

After an hour of letting the mixture sit, purée the apricot and wine mixture with the sugar, half-and-half, and lemon juice in a blender until it’s smooth. Chill the mixture in the fridge for approximately one hour. The recipe I read said 8 hours. Trust me, this turned out awesome, so 1 hour is sufficient.

Next, freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

During this time you can chop up those pistachios. During the last few minutes of churning, add the chopped pistachio nuts.

Chill in the freezer for approximately 2 hours, and then serve. Garnish with some crushed pistachio nuts if you’d like. Who is going to say “No” to extra pistachios? Really, now.