Roasted Apricot and Honey Ice Cream

  • 1 pound apricots (450 grams, about 10-15 depending on size)
  • ¼ cup brown sugar , divided (53 grams)
  • ¼ cup quality honey (60 ml)
  • 2 cups heavy cream (475 ml)
  • Pinch of salt

  1. Preheat oven to 375°F and grease a sheet pan or line with parchment paper.
  2. Slice the apricots into quarters and remove the pits. Place on the prepared sheet pan and sprinkle with 2 tablespoons of the brown sugar. Roast for about 20 minutes, or until fruit juices are bubbly and starting to caramelize.
  3. Let apricots cool, then pulse in a food processor or blender until roughly puréed.
  4. Warm the remaining 2 tablespoons of sugar, honey, heavy cream, and salt in a saucepan over medium low heat, stirring to dissolve the sugar and honey. Once mixture is smooth, remove from heat and pour into a medium sized bowl. Add the apricots and chill completely in the fridge, for several hours or overnight.
  5. Freeze mixture in an ice cream machine according to manufacturer's instructions. Once churned, spoon into a bowl and place in the freezer to harden for at least 2 hours before serving.
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