Roasted Apricot Ice Cream with Rosemary and Honey

About the recipe:

A delicious blend of roasted apricots combined with the nutty aromas of chestnut honey, all wrapped in a creamy, smooth texture! Perfect for complementing autumn desserts.

* If you want tips, how-to’s and videos, be sure to read the whole post below.

As summer comes to a close, I still have a few fresh apricots left. Since we’ve already tried every imaginable pastry recipe with apricots this year, I thought extending this summer flavor into the last sunny days of autumn would be a fantastic idea. Let’s dive into a recipe for apricot ice cream!

The secret ingredient here is honey

—the more aromatic, the better. It truly makes a difference. To complement the roasted apricots and rosemary, a floral honey like lavender or acacia would be ideal. Their subtle sweetness and floral notes will enhance the apricot flavor without overpowering it. However, to add a bit more character as autumn approaches, I will be using chestnut honey, which brings a lovely depth.

Ice Cream Preparation Method:

Since this summer, I can’t live without my favorite KitchenAid attachment—the ice cream maker. It’s a brilliant invention that allows you to create your own versions of ice cream, adapting the flavors to the seasons. I place it in the freezer overnight, and then I’m all set. What more could you ask for?

But no worries: while making your own ice cream with this extension is quick and easy, if you don’t have one (yet), you can still make it—just set aside a bit more time.

The traditional Method:

Once your creamy mixture is ready, place the container in the freezer for 30 minutes. Take it out and whisk vigorously or blend to break up the ice crystals. Repeat this process every 30 minutes for 2 to 3 hours. Then, let it freeze overnight before enjoying.

Roasted Apricot Ice Cream with Rosemary and Honey

Imprimer

avec imagesans image

Portions: 8-10

Auteur: Ana March

Ingrédients

• 450 g of apricots
• 2 sprigs of rosemary
• 50 g of brown sugar
• 60 ml of liquid honey
• 230 ml of whole milk
• 245 ml of heavy cream (minimum 30% fat)
• Pinch of fleur de sel

Instructions

1. Preheat the oven to 190°C (375°F) and grease a baking sheet. Wash, pit, and cut the apricots into quarters. Spread them on the baking sheet and sprinkle with a half of brown sugar. Add the sprigs of rosemary on top. Roast for 20 minutes, until the apricot juices bubble and begin to caramelize.
2. Meanwhile, in a saucepan over medium-low heat, combine the remaining sugar with the honey, heavy cream, milk, and a pinch of fleur de sel. Once it starts to simmer, remove from heat and let cool completely at room temperature to infuse.
3. Allow the roasted apricots to cool, then puree them using an immersion blender, or mash them roughly with a fork for a more rustic texture.
4. Stir the apricot puree into the cream-milk mixture and refrigerate for at least 1 hour.
5. Pour the mixture into the KitchenAid ice cream maker and churn for 15 to 20 minutes. Transfer the ice cream to a suitable container and freeze overnight before serving.
6. No Ice Cream Maker Method: Place the mixture in the freezer for 30 minutes. Remove and whisk vigorously or blend to break up the ice crystals. Repeat this process every 30 minutes for 2 to 3 hours. Then, let it freeze overnight before enjoying.