Apricot and Orange Earl Hempseed Ice Cream

We picked the last of the apricots from our old tree this week. I really love this tree. It sits right outside the back door in a place strategic to spotting, both from the kitchen window, and from the shower, so we have the chance to watch it pass through its cycle of small miracles throughout the year; ballet pink blossom, lush green foliage with orange polka dots, golden leaves like Post-It notes and gnarly bare branches. So beautiful. It’s a level of appreciation that has led to quite a few conversations between me and our apricot tree.

The last of the fruit had a tad too much sun to hold very long past picking, but the flavour was stunning, a concentrated version of itself after all the hot weather we’ve had. It had to be ice cream. Good and creamy hempseed ice cream with apricots and Orange Earl tea.

I ended up adding a drizzle of orange infused yacon syrup, just to ramp up the citrus a smidge more. That’s completely optional, but I figured if I was doing an ice cream that was going to give us a a perfect and natural blend of easily digested proteins, essential fatty acids (Omega 3 & 6), Gamma Linolenic Acid (GLA), antioxidants, amino acids, fiber, iron, zinc, carotene, phospholipids, phytosterols, vitamin B1, vitamin B2, vitamin B6, vitamin D, vitamin E, chlorophyll, calcium, magnesium, sulfur, copper, potassium, phosphorus, and enzymes, it seemed only fair that there should be a bundle of prebiotic goodness in the ‘sauce’.

Only a quantum leap from the ice cream of my childhood. The apricots tasted just like my 8 year old mind remembered though. Good news on both fronts.

If you’d like more info on hemp I have some links with my Hempseed Bircher Muesli recipe. It’s seriously good stuff.

 

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Apricot and Orange Earl Hempseed Ice Cream

 

1 cup organic raw hulled hempseeds

1 cup filtered rainwater 

1 cup strong Orange Earl tea

8-10 ripe organic apricots, seeds removed

1 heaped tablespoon organic raw coconut oil

1 vanilla bean, scraped

3-4 tablespoons organic maple syrup or agave

 

Organic yacon syrup infused with orange zest, optional

 

To make the ice cream, blitz the hempseeds and water in a food processor or Vitamix. When you have a very smooth paste, add the remaining ingredients and blitz again until everything has been incorporated into a silky puree.

Pour into an ice cream machine if you have one and follow your normal routine, or if you’d like to cut into ‘blocks’ then set in a low flat dish or pan.

Cover with baking paper to avoid oxidisation and put into the freezer until ready to serve.

 Drizzle the orange infused yacon syrup over the ice cream to serve. We had ours with a pot of Orange Earl too. Kind of a given.

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