Roasted Apricot & Almond Ice Cream
Roasted Apricot & Almond Ice Cream has a sophisticated flavour, but this egg-free recipe is so easy. The ice cream base of milk, double cream, and sugar is flavoured with almond extract and crunchy pieces of toasted almond. Swirled through is a fruity and tangy roasted apricot puree.
A simple ice cream maker is recommended, but instructions included for making this delicious treat by hand.
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EASY HOMEMADE ICE CREAM
I told myself that, this year, I must make ice cream more often.
I’d come up with a base recipe (just whole milk, double cream, and sugar) that’s dead easy. It’s also nicely creamy, but not too rich. To that base, you can add whatever you fancy to create an infinite variety of ice creams. With different fruits, nuts, spices, and other flavourings, the only limit is your imagination.
Although I’ve made ice cream quite easily without a machine, having even a simple one does cut down the hands-on time. But if you don’t have one, I’ve included instructions in notes to the recipe card at the end.
Last month I posted my recipe for an ice cream incorporating a favourite, old-fashioned British pudding: Rhubarb Crumble Ice Cream. But today I have something a little more sophisticated. Roasted Apricot & Almond Ice Cream.
ROASTED APRICOT & ALMOND ICE CREAM
If you’re new to ice cream making, you might be surprised at how easy it is. Especially if, like this one, there’s no eggs to potentially curdle and spoil it. You’ll find ingredient amounts and detailed instructions in the recipe card. But I recommend you read this whole post before you begin.
Assuming you have a simple ice cream maker like mine, the very first thing to do is put the inner pot in the freezer. It’s usually recommended you do this 8 hours before you’re going to churn the ice cream. For me, that means the night before.
Because the almond ice cream mix and the apricots should be cold, I often prepare those the day before too. Which is also a good way of reminding myself to put the inner pot in the freezer! At the very least though, you should roast the apricots in advance, so they have time to chill.
You make my Roasted Apricot & Almond Ice Cream in three easy steps.
STEP 1: ROAST & PUREE THE APRICOTS
I’ve been lucky enough to get fresh apricots in my fruit and veg box delivery a couple of times already this year. But I think the flavour and texture of apricots are much nicer when cooked. Fruitiness and tanginess are intensified, and differences between any over- or under-ripe ones are smoothed out.
To add even more complexity of flavour, instead of stewing in a pan I like to roast the apricots until the edges are just caramelized.
First wash the apricots, then take a sharp knife and cut each one in half. The easiest way to do this is to cut all the way around (from top to bottom rather than around the ‘equator’) then twist and pull apart. After discarding the stones, put the apricot halves, cut side up, in an ovenproof dish.
To accentuate the caramelized flavour, I use light brown sugar to sweeten the apricots. But any sugar is fine. Just sprinkle it over then transfer to the oven preheated to the temperature shown in the recipe card.
You need to roast the apricots until they’re very soft and falling apart. This should take around 20 minutes, although ovens do vary. Apricots will also differ in the amount of juice they contain, so I recommend you check after 10 minutes. If they look a little dry then add a small splash of water. To get caramelized edges, if necessary you can increase the oven temperature for the final few minutes.
When they’re done, whizz the apricots and all their cooking juices to a smooth puree using a food processor or stick blender. Because it’s going to be swirled though the churned ice cream, you should chill the puree in the fridge until its’s completely cold.
STEP 2: PREPARE A BASE FOR THE ALMOND ICE CREAM
For the ice cream base, you’ll need whole milk, caster sugar, double cream, and almond extract. All you do is put the milk and caster sugar into a jug and briefly hand whisk, just to dissolve the sugar. Then whisk in the double cream and almond extract until everything’s combined.
And that’s it. Barely five minutes’ work, and the base can be chilled in the fridge until you’re ready to churn into ice cream. Later, when churning, you’ll add toasted almonds. You can use either chopped or flaked almonds.
For the batch of ice cream you see in this post, I used up what I had in the cupboard. So it’s a combination of chopped almonds I bought ready toasted, and flaked almonds which I gently toasted in a dry frying pan.
STEP 3: CHURN THE ICE CREAM & MIX WITH THE PUREE
Before you start the final step, I recommend chilling the container you’re going to store the Roasted Apricot & Almond Ice Cream in. As I don’t have one of those special ice cream containers, I use a 2lb/900 g non-stick bread tin. I put this in the freezer while the ice cream’s churning. Note: if you don’t have a machine, I tell you what to do in the notes at the end of the recipe card.
Models of ice cream machine will differ, so be sure to follow your manufacturer’s instructions. However, for most you’ll need to switch on so the paddle is going round BEFORE you pour in the ice cream base. This is so it doesn’t immediately freeze on contact and prevent churning.
I take the inner bowl from the freezer, put it in the machine, screw on the top which holds the paddle, and switch on. Then I slowly pour the almond ice cream base through the slot and leave it to churn until almost done. Then I drop in the toasted almonds while it finishes churning.
When it’s ready, my machine makes a ‘chug-chug-chug’ noise. This means the paddle’s struggling to rotate as the ice cream has become thick and semi-frozen. Now you can transfer the ice cream to your chilled freezer container. I then very roughly level the top, and spoon over HALF the apricot puree. I swirl that through the almond ice cream, then repeat with the remaining puree and swirl again to distribute evenly.
Unless you have a swanky machine, or like to eat your ice cream very soft, it should now go into the freezer to firm up. As a makeshift lid for my tin, I put over a layer of cling film followed by a sheet of foil.
SERVING & STORING ROASTED APRICOT & ALMOND ICE CREAM
Depending on your preference, your ice cream maker, and the temperature of your freezer, it might take between 2 – 4 hours for soft serve to be ready and 6 – 8 hours for a firmer ice cream. If you set yours firmly, then transfer the container to the fridge to soften for 30 – 60 minutes before serving. To eat while the apricot flavour is still bright and fresh, I recommend eating within 2 weeks.
I love the combination of rich, almond flavoured ice cream with its crunchy nuts contrasting with tangy, intense apricot. Admittedly, it’s a flavour children might not appreciate. But I think grown-ups will enjoy this slightly sophisticated blend, whether served in a pretty glass bowl with homemade tuiles for dessert or piled into a cone as a sweet treat.
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Roasted Apricot & Almond Ice Cream
Easy, egg-free ice cream flavoured with almond extract and crunchy pieces of toasted almonds, swirled with tangy roasted apricot puree.
If you have an ice cream maker that needs the inner bowl freezing, remember to put it in the freezer the night before. The apricot puree and ice cream base can also be made the day before and left to chill in the fridge.
It's recommended to read the accompanying blog post for extra tips before starting the recipe.
No ice cream machine? See Recipe Notes below for making by hand.
Ingredients
For the roasted apricot puree
- 375 g fresh apricots (weight before preparation)
- 50 g light brown soft sugar
For the almond ice cream
- 90 g caster sugar
- 125 ml whole milk
- 250 ml double cream
- 2 tsp almond extract
- 100 g toasted almonds (chopped or flakes)
Instructions
Make the roasted apricot puree
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Preheat your oven to 220°C /200° Fan /Gas 7 /425°F.
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Wash the apricots then take a sharp knife and cut each one in half (cut all the way around from top to bottom rather than around the 'equator' then twist and pull apart). Discard the stones.
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Put the apricot halves, cut side uppermost, in a single layer in an ovenproof dish.
Sprinkle with the light brown soft sugar then transfer to the oven.
Roast until very soft and falling apart (approx. 20 min.).
Tip: check after 10 minutes and if they look a little dry then add a small splash of water.
If you want darker, charred edges you can increase the temperature for the final few minutes (e.g. 240°C /220°Fan /Gas 9 /475° F).
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Use a food processor or stick blender to whizz the cooked apricots and their juices to a smooth puree.
Set aside in the fridge until completely cold.
Prepare the almond ice cream base
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Put the sugar and milk into a jug and briefly hand whisk until the sugar is dissolved.
Whisk in the double cream and almond extract until everything is combined.
Chill in the fridge until ready to churn.
Make the Roasted Apricot and Almond Ice Cream
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Put the container in which you're going to store the ice cream into the freezer to chill.
Tip: if you don't have a custom ice cream container, use a 2lb/900g non stick bread tin or similar.
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Remove the ice cream maker inner bowl from the freezer and put it into the ice cream maker.
Note: for most ice cream makers, you'll need switch it on so the paddle is going round BEFORE you pour in the ice cream base. This is so it doesn't immediately freeze on contact which will prevent churning.
Following the manufacturer's instructions, slowly pour the almond ice cream base into the ice cream maker and churn until almost done, then add the almonds while it's still churning.
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When it's ready, transfer the churned ice cream to your chilled container and roughly level the top.
Spoon over half the roasted apricot puree then swirl it through the ice cream.
Repeat with the remaining puree then level the top.
Storing
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Put on a lid (or cover with cling film then a sheet of foil) and put in the freezer to firm up to your preferred consistency (from 2 - 4 hours for soft serve, 6 - 8 or overnight for firmer).
If set firm, transfer the ice cream to the fridge 30 - 60 min before serving.
Use within 2 weeks for best flavour.
Recipe Notes
Making Roasted Apricot & Almond Ice Cream without an ice cream machine.
- Make the apricot puree as per the recipe.
- Combine the sugar, milk, double cream and almond extract as per the recipe except do this in a roomy bowl instead of a jug and add the chopped almonds with the double cream and extract. Use electric beaters to whip until it's at the 'floppy' stage.
- Put the mixture in a chilled container and freeze for 1 hour. Stir or hand whisk to then return to the freezer for another hour. Repeat twice more every hour.
- Remove the ice cream from the freezer and swirl in the apricot puree pieces as per the recipe. Return to the freezer until your preferred consistency is reached.
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