Rosemary infused roasted apricot ice cream

The combination of apricots and rosemary may sound a bit strange or unusual – but it is absolutely wonderful. Roasting the apricots with the brown sugar brings out the sweetness of the fruit, and caramelizes the sugar. It may sound like it’s a bit of work – but it is absolutely worth it. This is one of my all-time favorite ice cream flavors. Give it a try!

_MG_39731 pound (450 grams) apricots, about 10-15 depending on size
1/3 cup (53 grams) + 2 tablespoons brown sugar
1 tablespoon fresh rosemary, roughly chopped
1 cup (475 ml) heavy cream
1 cup (475 ml) half & half
Pinch of salt
2 tablespoons brandy

Preheat oven to 375 degrees F and line baking pan or parchment paper.
Slice the apricots into quarters and remove the pits. Place on the prepared sheet pan and sprinkle with 2 tablespoons of the brown sugar. Roast for about 20 minutes, or until fruit juices are bubbly and starting to caramelize.
Let apricots cool, then pulse in a food processor or blender until roughly puréed.
Warm the remaining 1/3 cup of sugar, heavy cream, half and half, rosemary and salt in a saucepan over medium low heat, stirring to dissolve the sugar. Once mixture is smooth, remove from heat and let cool. When cream mixture is cool enough, place in the fridge and chill for several hours or overnight, as well as the apricot purée. When chilled, strain the cream mixture into a medium size bowl, discard the rosemary, add the apricot purée and the brandy.
Freeze mixture in an ice cream machine according to manufacturer’s instructions. Once churned, spoon into a bowl and place in the freezer to harden for at least 2 hours before serving.

Adapted from


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