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.