Noyau Ice Cream

IMG_7946 About a month ago I visited my friend Debby at her place in the east village. In one of her may lifetimes she was a pastry chef.  When I got to her place she had just finished making some vodka infused with Apricot Noyau.  What, you may ask (I certainly did) is that?

Noyau is the french word for stone or pit.  Apricots are part of the Prunus family as are peaches, cherries, nectarines and Almonds.  When you crack open the pit of an apricot you find an inner core or seed that looks very much like an almond.  Not only does it look like an almond it has an other worldly ethereal scent that smells exactly like really amazing almond extract.

This is a very simple ice cream, rich and redolent of the flavor of Almond.  Leslie Shere’s recipe says you can use either 40 or 50 cherry pits or 20 apricot pits.  Unless you are on Meth and really OCD I can’t imagine how much time it would take pit and then crack open 50 cherry pits!

Next time I make this I look forward to swapping out the Amaretto for Deb’s Noyau infused vodka.

Noyau Ice Cream

Break open 20 apricot pits and extract the almond like kernel within. A nut cracker makes this a relatively easy task, other wise a tea towel and a hammer would do in a pinch.

Place the kernel’s in a mortar and pestle and crush them well.IMG_7947

In a medium saucepan add the kernels to: 3/4cup sugar, 3/4 cup whole milk (I used half and half with no adverse affect) and 2 1/4 cups of heavy cream.

Over medium heat bring the mixture just before it’s about to simmer (180F) then remove from the heat, cover and let sit for at least 30 minutes longer if you want a stronger flavor. Taste frequently.

In a small bowl whisk 4 large egg yolks.

When the cream/noyau mixture has reached the desirable flavor, strain out the kernels and return to the pan.  Heat until hot, but not boiling then little by little whisk into the egg yolks, return to the pan and cook, stirring constantly until the custard has thickened and coats the back of the spoon.

In a bowl, placed in an ice bath, strain the custard through fine mesh sieve.

Stir in 1 Tablespoon of Amaretto or a Teaspoon of Almond extract.

Chill thoroughly and freeze according to your ice cream makers instructions.

Goes great with Sour Cherry Pie, Apricot tart, or Chocolate Brownies.

 

 

 

 

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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One Response to Noyau Ice Cream

  1. Pingback: Home Made Almond Extract – Without Almonds | Urbanfoodguy

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