Roasted Apricot, Honey & Vanilla Ice Cream
An artisan ice cream where the sweetness of roasted apricots meets the woody notes of chestnut honey and the rich aroma of vanilla. A smooth, creamy recipe that reveals the full intensity of the fruit through slow roasting before churning.
Roasted Apricots · Chestnut Honey · Vanilla
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ROASTED APRICOT PURÉE
Ingredients
- 450 g fresh apricots (halved and pitted)
- 15 g brown sugar
- 5 g EUROVANILLE Standard Vanilla Pearls
Method
- Preheat the oven to 190°C.
- Line a baking tray with baking paper.
- Cut the apricots into quarters and arrange them cut side up.
- Sprinkle with the brown sugar.
- Roast for 20–25 minutes, until the edges caramelise and the juices begin to bubble.
- Allow to cool completely.
- Transfer the roasted apricots and their juices to a blender.
- Pulse until you obtain a rustic purée, leaving a few pieces for texture. Add the EUROVANILLE Standard Vanilla Pearls and blend again.
- Refrigerate until needed.
ICE CREAM BASE
Ingredients
- 480 g whipping cream (35% fat)
- 120 g whole milk
- 60 g chestnut honey
- 40 g invert sugar
- 25 g brown sugar
- 2 g fine salt
- 420 g roasted apricot purée
- Vodka, as needed for churning
Method
In a saucepan, combine:
- the cream,
- the milk,
- the honey,
- the invert sugar,
- the brown sugar,
- and the salt.
- Heat gently to 70–75°C, whisking to dissolve the sugars. (This temperature ensures proper emulsification without cooking the dairy.)
- Remove from the heat and allow to cool to room temperature.
- Stir in the roasted apricot purée.
- Cover and refrigerate for at least 6 hours, ideally overnight.
CHURNING & FREEZING
Finishing
- Vodka, as needed for churning
Method
- Churn the thoroughly chilled base according to your ice cream maker's instructions.
- Once the ice cream reaches a thick consistency, transfer it to a container.
- Optional: fold in 2 to 3 spoonfuls of additional apricot purée for a marbled effect.
- Freeze for 2 to 4 hours until firm yet scoopable.
