Instructions
Break open the cherry or apricot pits to get the kernels from inside. (The cherry stones can be hit with a hammer or mallet to crack them; apricot pits can usually be cracked with a nutcracker) Crush kernels in a mortar with a pestle until well broken up. Put them with the sugar in a non-corroding saucepan, add the milk and cream, and heat to just under boiling, about 180 degrees. Let steep for 30 minutes, reheating once or twice and tasting occasionally to see how strong the flavor is. It should not be bitter, but just taste of almonds. When you like the flavor, whisk the egg yolks just enough to mix them and pour in some of the hot mixture, stirring. Return to the pan and cook until it coats the spoon. Chill thoroughly; then taste and add a few drops of almond extract if you like. Strain into the ice cream can and freeze according to the instructions with your ice cream maker.
This is delicious with Apricot, Apricot and Cherry, Sour Cherry, or Peach Pie, or tarts, of in combination with Pean and Raspberry sherbets.
Noyau is the French word for fruit stone, hence the name of this ice cream.
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Ingredients
40 ~ 50 cherry stones OR 20 apricot pits
3/4 cup sugar
3/4 cup milk
2 1/4 cups whipping cream
4 egg yolks
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