Fresh apricot ice cream with roasted apricots

Stone fruit signifies summer, and apricots are amongst our favourites. We are so happy to live where we get them from small farms, where they are juicy, sweet, and wonderful. This ice cream is absolutely creamy and delicious.

This is my go-to book for ice cream, sorbets, and everything frozen. The recipes are always fabulous. I sometimes have to hide this book, so I do not make too many goodies. If there is one ice cream book you need, this is it!

For more fabulous recipes from this cookbook, click here.

Apricot ice cream:

1 lb fresh apricots

1/2 cup water

1/2 cup sugar

1 cup heavy cream

2 drops almond extract

a few drops of lemon juice

Cut the apricots in half and remove the pits. Slice into six pieces. Add the apricots and water to a pan and cook till just done, about 8 minutes. Remove from the heat, and stir in the sugar to dissolve. I remove the apricots and cook down the water slightly to a thick syrup, reducing the amount of water I add to the mix. Cool.

Puree the apricots and syrup using a blender. Add all the remaining ingredients and chill. Churn in a machine or freeze in the freezer.

Roasted apricots:

6 apricots, about 1/2 per person

3 + tablespoons honey

1/3 cup dry white wine, a Chardonnay works well here

a few drops of vanilla extract

Cut the apricots in half and place the flesh side down on a baking dish or Pyrex dish. Add the wine, vanilla extract and drizzle with honey. Bake at 400° F for 15-20 minutes, basting the dish with the liquid occasionally. I like to cook them down a little longer to make the apricots soft and the wine syrupy, but you can cook for as long as you prefer.

Assembly:

I have served this dish in a variety of ways:

Serve a scoop of ice cream with the roasted apricot on the side (see picture). Drizzle some of the delicious syrup on top.

I sometimes top the ice cream with roasted apricots and drizzle syrup on top. I do this in a tiny bowl, cup or glass.

I sometimes serve the ice cream with the roasted apricot topping and the syrup drizzled on top. I do this on a larger, flat surface like a very shallow, large bowl or plate.

Anyway you serve it, it won't last long.