Apricot Gelato

Gelato di Albicocca

Preparation info

  • Difficulty


  • 2 pints

    apricot gelato

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

Gelato is Italian for ice cream, any kind of ice cream. Whenever I see the term gelato used in the United States, it appears to be with the intention of describing a particular style of ice cream, one that is often dense and rich. In Italy, however, there is less fat, less cream, less sugar, and less weight than in the so-called Italian-style ice creams that are dispensed elsewhere. Gelato ought to be light and not filling; one should look to it for refreshment rather than nourishment. All flavors are its province, but it is particularly triumphant with fruit, as in the apricot gelato that follows.


  • 1 pound ripe, sweet apricots
  • 1 cup water
  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 1 tablespoon Grand Marnier liqueur


  1. Wash the apricots and slice away any blemished part of their skin. Split them and remove the pits.
  2. Put the apricots, water, and sugar in a food processor and process to a runny consistency.
  3. In a mixing bowl, whip the cream to the consistency of thick buttermilk.
  4. Fold the apricot mixture into it, together with the liqueur.
  5. Freeze the mixture in your ice cream maker, following the manufacturer’s instructions. Serve when done or transfer to suitable containers and store in the freezer.