Apricot-almond ice cream
6 ripe, soft apricots, mashed
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
2 1/4 cups soy milk or whole milk
3/4 cup heavy cream
1/2 cup toasted almonds, chopped finely
2 drops amaretto oil
1/4 teaspoon cognac
In a small bowl, combine the apricots with the lemon juice and 1/3 cup of the sugar; stir gently and allow to sit for 20 minutes.
Meanwhile, in a medium bowl, use a whisk to combine the milk and granulated sugar until the sugar is dissolved. Stir in the heavy cream, amaretto oil and cognac, plus any accumulated juices from the apricot mixture.
Stir the almonds into the rest of the apricot mixture and set aside.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes. Add the apricot-almond mixture during the last 5 minutes of freezing.