Roasted Apricot Ice Cream

When it comes to ice cream, the possibilities are endless. This Roasted Apricot Ice Cream with a Hint of Rosemary is the perfect example of how creative your imagination can go. Velvety and rich, the caramelized sweetness of roasted apricots melds seamlessly with the subtle, pine-like aroma of fresh rosemary. Each spoonful is a balance of bright fruitiness and earthy sophistication, making it an elegant choice for high-end desserts. Drizzle it with honey, pair it with almond tuiles, or layer it into an exceptional sundae with crushed amaretti cookies and a whisper of whipped mascarpone. However you serve it, this ice cream transforms the ordinary into the extraordinary—one luxurious bite at a time.

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Velvety and rich, the caramelized sweetness of roasted apricots melds seamlessly with the subtle, pine-like aroma of fresh rosemary...

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Roasted apricots.

Before You Start

Freeze containers you'll be using to store the churned ice cream. Scale out all the ingredients needed in deli containers or serving bowls.

Ice Cream Base Making Process

Mix half of the sugar with the ice cream stabilizer. In the saucepan on medium heat, warm up milk and heavy cream to 77ºF/25ºC.
Add dry milk, powdered glucose and the remaining sugar. Mix.
At 95ºF/35ºC, add the egg yolks and inverted sugar. At 113ºF/45ºC, add the stabilizer-sugar mixture. Mix.
Cook ice cream base to 185ºF/85ºC.
Pass through a sieve over the frozen bowl. Cool custard on an ice bath.
Achieving the right viscosity in your ice cream base is crucial for a smooth, creamy texture.

Fruit Ice Cream Mixture

Mix the chilled ice cream base with the apricot puree. Place the fruit ice cream mixture in the refrigerator to mature for at least 4 hours, 24 hours max.

Steps To Churn Ice Cream

Churn for about 45 minutes.

Storage

Transfer ice cream to the frozen container immediately. Press a piece of parchment paper or a piece of freezer bag directly onto the surface before sealing to prevent ice crystals (avoid plastic wrap). Label the container with the date for easy tracking. Freeze for 4 hours before scooping it. Store ice cream in the freezer for up to 6 months at minus 18 degrees celsius.

How To Serve Ice Cream

Take the ice cream from the freezer and place it in the refrigerator for about 40 minutes. This allows it to soften slightly for easier scooping. Enjoy!