Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Preheat oven to 375°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.