Chocolate Apricot Torte Ice Cream ~

I think I mentioned this when I posted the Butterscotch Ice Cream recipe, but we got an ice cream machine as a wedding gift.

It has been both a blessing and a curse. On the one hand, it’s been awesome to make homemade ice cream in all kinds of flavors. But then we have to eat all of this ice cream, and I imagine it’s contributed to my gaining some weight. I think every bite of ice cream I’ve taken has been worth it though.

Chocolate Apricot Torte Ice Cream ~

The best part of having the ice cream machine has been coming up with different flavors ideas. Up until this point I haven’t experimented much because I figured I needed to just get the hang of making ice cream first. I wanted to understand the proportions of milk/cream/sugar, etc. I think I’ve got it down pat now, though!

I’ve had this idea swirling around in my head to make an ice cream version of one of the most delicious desserts ever- Apricot Chocolate Torte. If you haven’t made this recipe before, you absolutely must. It’s my family’s go-to recipe for Passover because the original recipe contains so little flour that it easily converts with a flour substitute (for those who don’t know, wheat flour is forbidden during Passover). 

Chocolate Apricot Torte Ice Cream ~

Anyway, I happen to love chocolate and fruit. Chocolate covered apricots are one of my favorite things- I even had them on our wedding dessert buffet! So for this ice cream, I imagined a rich chocolate ice cream base, with a fruity apricot swirl and chunks of the amazing crust from the torte. 

The ice cream ended up being everything I imagined. Nate said it was really good but he’d rather not have chunks of fruit in his ice cream. Oh well, more for me ;)

Chocolate Apricot Torte Ice Cream ~

On another note, what do you guys think of this new recipe format? Better? Worse? I’d love the feedback.

Apricot Chocolate Torte Ice Cream
Rich chocolate ice cream with a chunky apricot swirl and bits of walnut chocolate crust.

Yields: about 1 quart

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Chocolate Base
  1. 2 cups whole milk
  2. 1 cup sugar
  3. 1/3 cup unsweetened cocoa powder
  4. pinch salt
  5. 3 Tbsp corn starch
  6. 1 cup heavy cream
  7. 3/4 cup semi-sweet chocolate chips
Apricot Swirl
  1. 6 oz. dried apricots, chopped
  2. 1/2 cup sugar
  3. 2/3 cup water
  4. 1.5 Tbsp flour
  5. Juice of 1/2 lemon
  1. 3/4 oz. chocolate chips
  2. 1/2 cup whole walnuts
  3. 2 Tbsp old fashioned oats
  4. pinch salt
  5. 1 Tbsp cold butter (i actually used oil in mine because I was afraid butter would be too hard when frozen, but the oil crust was too soft, so I think butter like the original crust it's based on would be better)
  6. 1 Tbsp cold water
  7. 2 Tbsp brown sugar
Chocolate Base
  1. In a sauce pan over medium heat, stir together 1.5 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.
  2. In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
  3. Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.
  4. In a small sauce pan, heat 1 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
  5. Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Apricot Swirl
  1. Combine all ingredients in heavy saucepan. Bring slowly to a boil over medium heat. Reduce heat and simmer, stirring frequently and mashing any large pieces of apricot until mixture resembles thin jam, about 10-15 minutes. Cool to room temperature.
Chocolate "Crust"
  1. Place chocolate in bowl of food processor and chop roughly. Add nut and chop coarsely. Add oats, sugar and salt then blend. Add butter and process to blend. Add water and pulse until mixture is crumbly. Keep in fridge til ready to use.
  1. Once base is cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, add the apricot swirl and crust in your favorite way- Some people prefer to layer ice cream and mix-ins in their freezer-safe container and swirl with a knife. Otherwise blend half of apricot into ice cream, then transfer the ice cream into a freezer safe container and fold in the remaining apricot and the crust crumbles.
  2. Cover and freeze until solid.

Butterscotch Ice Cream ~

I don’t know about what the weather is like in other parts of the country (or in other countries like some of my readers), but here in New York the last few days have been disgustingly hot. I really shouldn’t even say that since I know it’s only going to get worse as July and then, worst-of-all August, approach.

But the best thing about hot days is that you have an excuse to eat ice cream…for dinner. Or at least that’s how I roll. Plus, it takes some of the guilt out of eating this full-fat deliciousness when you just make it your meal (and adding hot fudge doesn’t count). I mean, ice cream has protein and fat so it will probably keep you full for an hour or two.

Butterscotch Ice Cream ~

I based this off of Sunset Magazine’s recipe (via SmittenKitchen) but altered the dairy products I used based on what I had already bought. I’m still learning the ins and outs of ice cream making so I haven’t quite gotten down the ratios you need. I tried making ice cream with just whole milk and learned that you definitely need more fat in there.

My substitutions in this recipe, however, were absolutely perfect. In fact I think that if I had followed the original recipe exactly, it would have been waaaay too rich for me, since this already tasted richer than Haagan Daas.

The custard base for this is so so good. I couldn’t stop sneaking spoonfuls before I got it into the fridge to chill out. It had this rich, buttery butterscotch flavor. Oh man.

Butterscotch Ice Cream ~

I was slightly disappointed that after being frozen, it tasted more like a very rich vanilla. If you close your eyes and really concentrate on the flavor, you can definitely get hints of the butterscotch, but it wasn’t as pronounced as I would have liked. I think maybe I didn’t cook the sugar/butter mixture long enough because I was so worried I was going to burn it. So make sure you cook it until it it’s bubbly.

That being said, I would make this again regardless. Next time I might play around with some things I could add into it to make it extra special.

Now go put this on your dinner menu for tomorrow…i’m sure the kids won’t mind a bit ;)

Butterscotch Ice Cream ~

Butterscotch Ice Cream

adapted from Smitten Kitchen

Print this recipe!

Makes 1 quart

1 cup firmly packed brown sugar
2 Tbsp butter
1 Tbsp vanilla
2 tsp spiced rum (optional but recommended to keep the texture soft)
1 1/2 cups whole milk
2 cups heavy cream
6 large egg yolks

In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup heavy cream until smooth; remove butterscotch mixture from heat. Add vanilla and rum, if using.

In a 3- to 4-quart pan over medium-high heat, combine remaining 1 1/2 cup heavy cream and the whole milk; bring to a simmer.

Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.

Freeze mixture in an ice cream maker according to manufacturer’s instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.