So, apparently, the Super Bowl is happening in New York tomorrow. Yeah, that’s how much Steve and I follow football. To our defense, the Super Bowl is technically in New Jersey, not in New York city. But honestly, it could be two blocks away and we still wouldn’t know who’s playing in it. I saw the team names by accident today, while reading an article in the Styles section of the New York Times, so I blurted them out at lunch with a friend, making it seem like I always knew it was the Denver Broncos and the Seattle Seahawks (see how I did that?). They both looked at me with a look that said Who are you? so I told them the truth.

More pressing around here has been the weather. Days and days of below freezing temperatures have made even me, an avid winter lover, complain about the cold. You know it’s getting too cold when the East River fills with big, flat chunks of ice, floating down from upstate New York like mini icebergs, creating delays for the ferry. When you’re on a rickety old ferry boat, floating over a river that is so cold it freezes, the sound of thumps and scraping noises that it makes as it passes over sheets of ice can be very disconcerting.

So, it might seem strange that I am posting an ice cream recipe today but it’s really a way to cheat and give yourself a taste of summer. No fresh fruit around? No problem. Ice cream genius David Lebovitz has the solution. Take some dried apricots and reconstitute them with the help of some sweet wine and blend them into an ice cream. Given what’s around this time of hear, it’s really the best you can do.

Oh, and enjoy the Super Bowl. Go <insert you favorite team name here>!!

Dried Apricot and Pistachio Ice Cream – Slightly adapted from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Makes about 3 cups (750 ml)

Ingredients:

5 oz (140 g) dried apricots, quartered
3/4 cup (180 ml) sweet white wine (or dry white wine with 1 tablespoon of sugar blended in)
1/2 cup (70 g) shelled pistachio nuts (preferably unsalted)
2/3 cup (130 g) sugar
1 cup (250 ml) whole milk
1 cup (250 ml) heavy cream
a few drops of freshly squeezed lemon juice

Directions:

In a small saucepan, warm the apricot pieces with the wine. Simmer for 5 minutes, cover, remove from heat, and let stand for 1 hour. Meanwhile, coarsely chop the pistachios.

Purée the apricots with the wine in a blender along with the sugar, milk, cream, and lemon juice until smooth.

Chill the mixture in the refrigerator and then freeze in your ice cream maker according to the manufacturer’s instructions. During the last minute of churning, add the chopped pistachio nuts, or layer them as you scoop the ice cream into the container where you will keep it.