Apricot Noyaux Ice Cream Chef Angelyne Canicosa of Petite Vie Brasserie | Western Springs, IL

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 ice cream captures that delicate balance, offering a nutty depth that complements the apricot’s bright acidity.

Ingredients for Ice Cream Base:
• 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

Ingredients for Apricot Ribbon:
• 150 g. The Perfect Purée Apricot Puree, thawed
• 75 g. sugar
• 10 g. cornstarch
• 1 g. ascorbic acid
• ½ g. salt

Method for Ice Cream Base:
Heat whole milk and heavy cream to a scald. Steep the noyaux in it for 1 hour, covered. Add dry milk powder, sugar, and glucose powder and reheat again. Temper liquid into the yolks. Add in stabilizer. Bring entire mixture to 83C. Remove from heat and stir in apricot puree and salt. Chill over ice bath and strain. Store overnight to age before spinning.

Method for Apricot Ribbon:
Whisk together all ingredients in a saucepan and bring to boil for at least 1 minute. Remove from heat, strain. Chill completely over ice bath before swirling into just-spun noyaux apricot ice cream.