Roasted Apricot and Almond Custard Ice Cream
Inspired by techniques from Serious Eats.
A lighter version of our classic custard, with a purée of oven-roasted apricots stirred in before churning and toasted flaked almonds folded through. Tangy, jammy and nutty.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- roasting tin
- blender or stick blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 354 kcal |
| Protein | 6.4 g |
| Carbohydrate | 31.6 g |
| of which sugars | 28.9 g |
| of which free sugars | 18.7 g |
| Fat | 23.6 g |
| of which saturates | 12.3 g |
| Fibre | 2.3 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Apricots
- 600 g ripe apricots, halved and stoned
- 60 g caster sugar
Custard
- 360 ml double cream
- 240 ml whole milk
- 90 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 5 large egg yolks
- ½ tsp vanilla
Almonds
- 50 g flaked almonds, toasted
- 1
Roast the apricots. Heat the oven to 220 °C (200 °C fan). Toss the apricots with 60 g sugar in the tin, arrange cut side up and roast for 20-25 min until soft and caramelised at the edges; roasting concentrates their flavour and drives off water. Cool, blend smooth and chill.
- 2
Make the custard. Warm the cream, milk and salt until steaming. Whisk the yolks with 90 g sugar, whisk in two ladles of the hot dairy and pour back into the pan.
- 3
Cook. Cook gently, stirring all the time, until a line drawn on the coated spatula holds and the thermometer shows 77-80 °C. Do not let it bubble.
- 4
Chill. Sieve, add the vanilla and cool over the iced water, then refrigerate for at least 4 h.
- 5
Churn. Stir in the cold apricot purée and churn until thick, then fold in the toasted almonds by hand.
- 6
Freeze. Pack into the container and freeze for at least 4 h. The fruit flavour is brightest within a week.
Storage
Freeze, covered, for up to 1 week. Soften for 10 min at room temperature before scooping.
