Sauternes Ice Cream and Apricot Sherbet Cake

Preparation info

  • Difficulty

    Medium

  • Serves

    10—12

Appears in

Apricots are often invoked when discussing the nuances of wines, especially Sauternes. These silky, sumptuous wines are said to have the aroma, the balance of sweetness, the acidity, and the honeyed creaminess of this fruit. It makes sense that putting them together would create a wonderful dessert. An apricot-vanilla compote tops off this colorful frozen cake.

Ingredients

Gingersnap Crust

  • 2 cups gingersnap crumbs (your favorite store-bought variety)
  • 3 ounces (6 tablespoons) unsalted butter, melted

Apricot Sherbet

  • 2 pounds fresh apricots, halved and pitted
  • 1 cup granulated sugar
  • 1¾ cups milk
  • ¾ cup heavy (whipping) cream
  • â…“ cup light corn syrup
  • pinch of kosher salt

Sauternes Ice Cream

  • 3 cups heavy (whipping) cream
  • 1 cup milk
  • â…” cup sugar
  • â…› teaspoon kosher salt
  • ¾ cup Sauternes wine

Garnish

  • 1 pound fresh apricots, quartered and pitted
  • â…“ cup sugar
  • ½ vanilla bean, halved lengthwise and seeds scraped out

Method

To Make the Crust

In a bowl, stir together the cookie crumbs and melted butter. Evenly press the crumbs into the bottom of a 9½-inch springform pan. Put in the freezer.

To Make the Sherbet

Put the apricots in a saucepan with ⅔ cup of the sugar. Cook over medium-low heat, stirring often, until the apricots are soft and juicy, about 5 minutes. Remove from the heat and let cool to room temperature. Purée the apricots in a food processor until smooth. Strain the apricots through a medium-mesh sieve, discarding the skins. There should be 2 cups of purée.

Whisk together the milk, cream, corn syrup, pinch of kosher salt, and remaining ⅓ cup sugar in a medium, heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Transfer to a bowl and cool over an ice bath until room temperature. Whisk in the apricot purée. Refrigerate for at least 4 hours or up to overnight.

Churn in an ice cream machine according to the manufacturer’s instructions. Spread the sherbet over the frozen crust. Freeze the half-assembled cake until firm, about 1 hour.

To Make the Ice Cream

Combine the cream, milk, and sugar in a heavy saucepan. Cook over medium-high heat, stirring occasionally, until almost simmering. Transfer to a bowl and cool over an ice bath until room temperature. Stir in the salt and Sauternes. Refrigerate for 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Spread the ice cream in the pan over the apricot sherbet. Freeze the cake until hard enough to slice, about 6 hours to overnight, depending on your freezer.

To Make the Garnish

Put the apricots in a saucepan with the sugar. Add the vanilla bean and seeds to the pot. Cook over medium-low heat, stirring often, until the apricots are soft and juicy, about 5 minutes. Remove from the heat and let cool to room temperature. Discard the vanilla bean.

In Advance

The cake can be assembled one day in advance. Cover with plastic wrap. The apricot compote should be prepared the day you plan to serve the cake. For optimal flavor, store at room temperature; do not refrigerate.

To Serve

Cover the top of the cake with the apricots. Cut with a hot, dry knife. Serve immediately.

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