Apricot Noyaux Ice Cream - The Perfect Puree of Napa Valley
I have always wanted to experiment with noyaux—the inner kernel of the apricot pit—which has an almond-like aroma that pairs beautifully with stone fruit. This
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Ingredients
- 10 g. nonfat dry milk
- 30 g. apricot noyaux, shelled and crushed
- 300 g. whole milk
- 300 g. heavy cream
- 40 g. glucose powder
- 50 g. egg yolks
- 4 g. ice cream stabilizer
- 140 g. sugar
- 100 g. The Perfect Purée Apricot Puree, thawed
- ¼ tsp. salt
- 150 g. The Perfect Purée Apricot Puree, thawed
- 75 g. sugar
- 10 g. cornstarch
- 1 g. ascorbic acid
- ½ g. salt
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