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August 2, 2011
Apricot Ice Cream Crunch
Treasured Desserts
Prep time:
16 minutesbaking time:
10 minutes, plus freezing“Grandma made a double batch of the pecan crunch so we’d have plenty to snack on.”
Ingredients
Serves 12
- 1 cup pecan pieces
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon maple flavoring
- 1/4 teaspoon salt
- 2 cups vanilla wafer crumbs (about 42 wafers)
- 4 tablespoons butter, melted
- 1/2 gallon vanilla ice cream, softened
- 1 1/2 cups peeled, chopped fresh apricots
Directions
1
Preheat the oven to 350F. Grease a baking sheet.
2
Combine pecans, granulated sugar, flour, egg white, vanilla extract, maple flavoring and salt in a small bowl and mix well; drain.
3
Spread the pecan mixture on prepared baking sheet. Bake for 10 minutes; stir. Let stand to cool.
4
Combine vanilla wafer crumbs and butter in a small bowl and mix well. Press on bottom of a 13 x 9-inch glass dish.
5
Combine the pecan mixture, ice cream and apricots in a large bowl and mix well.
6
Spread the ice cream mixture over the crust. Freeze until firm, about 1 hour.
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Grandma's Secret Trick
Grandma's Secret Trick
Apricots were plentiful in what Grandpa called "the old country," but later they were harder to find. If apricots weren't available, Grandma used ripe, peeled peaches instead. If she wanted to make this dessert in the winter, she placed about 3/4 cup dried apricots in enough water to cover, cooked them until they were tender, then chopped them. The dried apricots gave the dessert an intense apricot flavor.
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