Dried ApricotPistachio Ice Cream

• 5 ounces (140 g) dried California apricots, quartered
• 3/4 cup (180 ml) white wine, dry or sweet
• 1/2 cup (70 g) shelled unsalted pistachio nuts
• 2/3 cup (130 g) sugar
• 2 cups (500 ml) half-and-half
• A few drops freshly squeezed lemon juice

1. In a small saucepan, warm the apricot pieces in the wine.
2. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour.
3. Coarsely chop the pistachio nuts.
4. Puree the apricots with the wine in a blender with the sugar, half-and-half, and lemon juice until smooth.
5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
6. During the last few minutes of churning, add the chopped pistachio nuts.
7. You can make Apricot-Pistachio Crepes (pictured) by warming Crepes (page 233) and serving them, folded, on plates, topped with scoops of Dried ApricotPistachio Ice Cream, a drizzling of acacia honey, and a scattering of chopped pistachios.

california, white wine, nuts, sugar, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/dried-apricot-pistachio-ice-cream-379875 (may not work)