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Roasted Apricot Honey Ice Cream

Roasted-Apricot-Honey-Ice-Cream

While the hot weather continues, it seems totally appropriate to mention ice cream. Nothing tastes better than home made ice cream and if you want to give it a go then I have found a treasure trove of recipes just for you!

Kate Donahue of Food Babbles has recently posted not just one great recipe (which I will get to) but also a collection of links to other blog’s who have all participated in ‘Ice Cream Week’. You just can’t help but find ideas and recipes that you can make.

Kate’s recipe forĀ Roasted Apricot Honey Ice Cream looks to be very exciting and full of great flavours. The recipe is below but for more detail visit her site, lots of other great ideas can be found there too.

What you will need to makeĀ Roasted Apricot Honey Ice Cream

  • 1 1/2 cups heavy cream
  • 1/2 cup high-quality honey
  • 1 1/2 cups whole milk
  • 1/4 cup sugar
  • pinch of sea salt
  • 5 large egg yolks
  • 5 ripe apricots, halved and pitted
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup slivered almonds

Instructions

  1. Fill a large bowl with ice cubes and place a medium bowl on top of the ice. Add the heavy cream and honey to the medium bowl and place a fine mesh sieve over top. In a medium sauce pan, warm the milk, sugar and salt just until steam rises from it. In a small bowl, gently whisk the egg yolks. Slowly add a bit of the warm milk mixture, whisking constantly. Continue doing this until about half the milk mixture has been incorporated into the eggs. Then slowly pour the egg mixture back into the remaining milk in the pan, whisking constantly.
  2. Heat mixture over low heat, stirring constantly with a rubber spatula. Continue cooking until the mixture has thickened and coats the spatula. Pour the custard through the sieve, into the honey cream mixture. Stir to combine and continue stirring until mixture has cooled. Cover and refrigerate overnight.
  3. Preheat oven to 350 degrees. Place apricots, skin side down on a baking sheet. Sprinkle with brown sugar and cinnamon. Baking in preheated oven for 20 minutes. At the 10 minute mark, sprinkle the almonds onto the pan and continue baking for the remaining 10 minutes. Remove from oven and set aside to cool.
  4. Churn refrigerated ice cream base in an ice cream maker according to manufacturers instructions. Coarsely chop the cooled apricots. After churning, scoop 1/3 of the ice cream into a freezer-safe container. Top with 1/3 of the roasted apricots and almonds. Top with half the remaining ice cream. Add 1/2 the remaining apricots and almonds. Top with remaining ice cream and then remaining apricots and almonds.

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