Apricot Mousse and Black Walnut Ice Cream

I’d suggest peeling your apricots before pulping them.

From a box sold in Canby, Oregon.


Apricot Mousse

2 c. thick apricot pulp
1-1/2 c. cream
1-1/2 c. powdered sugar
few grains salt

Combine fruit and sugar; fold in whipped cream.

Black Walnut Ice Cream

2/3 c. sugar
1 Tablespoon flour
1/2 tsp. salt
1/2 tsp. vanilla
3-1/2 c. coffee cream
2 eggs
1 cup ground black walnuts

Mix sugar, flour, salt. Add 2 c. cream. Cook 10 minutes in double boiler. Stir constantly and cook 5 minutes longer.

Add remaining cream and cool. Stir in nuts and vanilla and freeze.

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