Dried limes are an essential part of Omani cuisine. Originally made to be carried on long journeys through the desert on camel caravans or ships, they were a source of Vitamin C to prevent scurvy. They are potent and light to carry, perfect for the extended travel that was common along these trade routes.
Apricots are also plentiful in Oman, especially in the mountains, where the weather is perfect. However, almost all of them are exported, and hence, very little stays in the country for local consumption. Here, I used bright and sweet Turkish apricots, which are suitable substitutes.
This is a beautiful ice cream with a very unique flavour. The apricots are bold and bright; roasting them helps bring out the flavour. The dried lime is a delicious companion flavour, adding a distinct tartness characteristic of the lime. This ice cream captures the flavours of a nation and is one that I love. The ice cream is dense, rich and delicious; you will definitely want a second scoop. I served this as part of a larger dessert and paired it with Pancakes with date syrup.
Bahari is a cookbook about the food and culture of Oman. Dina Macki is a chef, recipe developer, food writer, and presenter. She has written for gal-dem magazine, Pit magazine, and BBC Good Food magazine. She has also worked for The Anglo-Omani Society, which has deepened her knowledge of Oman's history and given her access to an incredible global network. This cookbook delves into the cuisine of Oman, its diverse culture, and food stories, which are poignant and real. The authentic and delicious recipes bring a new flavour to my table.
For more recipes from this cookbook, click here.
Ingredients:
10 oz. dried Turkish apricots
1/4 cup brown sugar
1/2 teaspoon ground cardamom
1 3/4 cups full-fat milk
2 cups cream
1 teaspoon vanilla essence
1 teaspoon ground cardamom
1/2 cup light brown sugar
3 dried limes, cracked
2 egg yolks, whisked
A pinch of salt
Heat the oven to 250 ° F.
Toss the dried apricots with the sugar and cardamom. Layer them on a lined baking sheet and let them rest for 20 minutes until they are puffy and aromatic. Do not let them get coloured and burn. Remove and cool.
Meanwhile, bring the milk, cream, vanilla, cardamom and sugar to a light simmer. Add the dried lime and stir, never allowing the mix to boil. If the cream boils, the lime will split the milk, so continually stir the mix for 10 minutes on very low heat. Taste the mix; it should have a distinct flavour of dried lime.
Add the yolks in a thin stream into the mix while continually stirring. The heat should still be low, and the eggs should be added in a very thin stream so they get incorporated into the cream and don't scramble. Cook for about 5 minutes until the mix becomes a thin custard. Take off the heat and pour through a fine-mesh sieve. Squeeze out as much of the cream as possible. Set aside to cool.
Add the apricots to a blender with the milk when they are cool. Purée to a smooth mix or with an excellent texture. I like this ice cream to have some texture, so leave tiny bits of the apricot in the purée.
Incorporate the apricot purée into the cream and add the salt—taste for sweetness and a hint of dried lime.
Churn in an ice cream maker on the ice cream setting.
