Roasted Apricot and Almond Ice Cream

Name: Roasted Apricot and Almond Ice Cream
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 2
Cuisine: Global
Ingredients: 907 grams (whole) apricots, halved and stoned; 473 milliliters heavy cream; 1 teaspoons kosher salt, to taste; 237 milliliters roasted, unsalted almonds, divided; 237 milliliters sugar

This gluten free and vegetarian recipe serves 2. One portion of this dish contains approximately 16g of protein, 90g of fat, and a total of 1527 calories. It can be enjoyed any time, but it is especially good for Summer. A mixture of apricots, roasted, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Toast 1/2 cup almonds in a dry medium saucepan over high heat until they darken slightly and begin to smell nutty, about 1 minute.

Ingredients you will need

Almonds

Toast

Equipment you will use

Sauce Pan

Add cream and bring to a simmer, then remove from heat, cover, and let steep for 2 hours.

Ingredients you will need

Cream

When cream is about 45 minutes away from done, heat oven to 450°F with an oven rack in the middle position. Line a baking sheet with aluminum foil and arrange apricots in a single layer, cut side facing up. Roast until apricots are completely soft and begin to caramelize around the edges, about 20 minutes. Check on apricots frequently after the first 15 minutes to make sure they don't burn.

Ingredients you will need

Apricot

Cream

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Let apricots cool for 10 minutes before handling.

Ingredients you will need

Apricot

Pour steeped cream through a fine mesh strainer to strain out almonds.

Ingredients you will need

Almonds

Cream

Equipment you will use

Sieve

Transfer apricots to blender or food processor and top with strained cream and sugar, then purée on high speed until well combined, about 30 seconds. Strain mixture into a lidded container and stir in salt to taste. Chill in refrigerator until very cold, about 3 hours.

Ingredients you will need

Apricot

Cream

Sugar