I realize it’s not summer for everyone right now, and I apologize to those of you who have to put up with all of these ice cream posts during the winter. But ice cream is all I want to eat. And popsicles, and sundaes, and banana splits, and snow cones. I would dive head first into a slurpee right now.
Subsequently, my ice cream machine is working overtime lately and this roasted apricot and honey ice cream is my latest creation.
Apricots are abundant right now in Utah. I picked up a bunch while at the farmers market on Saturday and I’m wishing now that I got a whole box.
I’ve had apricots here and there all my life, but I’ve just recently fallen in love with them. On the other hand, I’m not the biggest fan of the flavor of honey. It’s a little harsh on its own for my tastes. But put the two together and I’ve found a winning combo.
A scoop of something sweet and cold each day will help ease me through the stifling heat of the next few months. I’m counting on it. What do you crave during the summer?
- 1 pound (450 grams) apricots, about 10-15 depending on size
- ¼ cup (53 grams) brown sugar, divided
- ¼ cup (60 ml) quality honey
- 2 cups (475 ml) heavy cream
- Pinch of salt
- Preheat oven to 375 degrees F and grease a sheet pan or line with parchment paper.
- 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.
- Let apricots cool, then pulse in a food processor or blender until roughly puréed.
- 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.
- 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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