Directions:
- Combine water and sugar in medium saucepan over medium-low heat, stirring constantly until sugar dissolves. Increase heat and bring to a boil. Remove from heat.
- Beat yolks in a large bowl until thick and forms a ribbon when beaters are lifted.
- Whisk in sugar/water mixture.
- Return mixture to saucepan over low heat, whisking constantly until mixture is thick enough to coat back of spoon. DO NOT BOIL.
- Transfer mixture to bowl which is set over ice water. Cool, stirring occasionally.
- Fold whipped cream into cooled egg mixture using a rubber spatula. Fold in apricot puree and pistachios.
- Refrigerate until chilled (at least 1 hour or per manufacturer's directions).
- Transfer mixture to ice cream maker and process per manufacturer's directions.
- Turn into plastic container and freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.16 Kcal (1793 kJ) | ||
| Calories from fat | 103.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.53g | 18% | |
|---|---|---|---|
| Cholesterol | 116.58mg | 39% | |
| Sodium | 55.65mg | 2% | |
| Potassium | 207.64mg | 4% | |
| Total Carbs | 78.38g | 26% | |
| Sugars | 64.3g | 257% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 7.17g | 14% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 257.15 Kcal (1077 kJ) | ||
| Calories from fat | 62.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 18% | |
|---|---|---|---|
| Cholesterol | 70.02mg | 39% | |
| Sodium | 33.42mg | 2% | |
| Potassium | 124.71mg | 4% | |
| Total Carbs | 47.08g | 26% | |
| Sugars | 38.62g | 257% | |
| Dietary Fiber | 0.82g | 5% | |
| Protein | 4.3g | 14% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.7mg | 6% | |
| Calcium | 32.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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