Apricot Ice Cream, Orange Almond Olive Oil Cake, Lemon Whipped Cream

Julie + Charlie

A deliciously light and refreshing dessert with lots of citrus notes.

Apricot Ice Cream
Julie and Charlie followed a Babaganosh recipe for the ice cream, but made various modifications to amplify the flavor. To begin, with no fresh apricots available, they used dried apricots and soaked them in boiling water for 30 minutes to rehydrate them. After adding the sugar and cooking the appricots down until syrupy, they blended them with a bit of milk to make a semi-smooth puree. The addition of a generous amount of cardamon, fresh squeezed orange juice, and lemon juice helped to brighten the flavor and add depth.

Orange Almond Olive Oil Cake
This delicious cake was from an online recipe. Doubling the orange zest while keeping the juice at the same level allowed for a stronger orange flavor without making the batter too wet. Naturally gluten free, this easy recipe was moist, flavorful, and delicious.

Lemon Whipped Cream
Cream, a sprinkle of sugar, and a squeeze of lemon juice made for a nice topping to connect the dishes.