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Roasted Apricot Ice Cream

Turn the sweet seasonal Apricot into a summer time treat with this Roasted Apricot Ice Cream. Baking the fresh apricots brings out the most amazing flavour which makes for the tastiest and bright orange ice cream.
Prep Time50 mins
Cook Time5 hrs
Total Time6 hrs
Servings: 3
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Roasted Apricot Ice Cream

    • 1 1/4 Cups Coconut Cream use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains
    • 1 1/4 Cups Coconut Milk
    • 1/4 Cup Maple Syryp or Rice Malt Syrup or Honey
    • Dash Salt
    • 2 Tablespoons Arrowroot Cornflour can be used instead
    • 1 1/4 Cups baked Apricot puree see recipe below

    Baked Apricot Puree

    • 500 grams Apricots halved

    Instructions

    INSTRUCTIONS

      Roasted Apricot Ice Cream

      • If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
      • In a medium sized saucepan place the thickened coconut cream, 3/4 Cup of coconut milk, maple syrup and salt. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
      • Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
      • Once the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
      • Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
      • Once thickened take the mixture off the heat and add the roasted Apricot puree. Blend with a hand mixer (or a blender or a masher and whisk) until smooth.

      Option 1 Ice Cream Machine

      • Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).

      Option 2 No Churn - Blend

      • Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
      • Break the frozen mixture into pieces and place in a food processor/blender.
      • Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
      • Serve immediately or freeze in a sealed container briefly until a bit firmer.

      Option 3 Freeze

      • Pour the mixture into moulds or a container and freeze for at least 6-8 hours, or until set.
      • The ice cream will need to sit at room temperature for at least 10 minutes to soften to be able to be served.
      • This method isn't as creamy as the previous 2 but still delicious.

      Roasted Apricot Puree

      • Preheat the oven to 180C. Lightly grease/spray a baking pan.
      • Place the halved apricots cut side up on the baking tray and bake for 25 minutes, or until softened.
      • Place the apricots into a bowl and puree with a hand blender/use a blender/mash, until smooth.