Ingredients:

  • 1 lb fresh apricots, pitted and halved
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 tsp almond extract
  • 1/4 tsp fine sea salt
  • 1/2 cup whole raw almonds, roughly chopped
  • 1 tbsp unsalted butter
  • 1 tbsp brown sugar

Instructions:

  1. Preheat oven to 400°F (200°C). Toss halved apricots with granulated sugar and lemon juice on a sheet pan. Roast for 15–20 minutes until caramelized and slumped. Remove from oven, stir in vanilla extract, and cool for 10 minutes.
  2. Transfer roasted apricots and pan juices into a blender. Process until smooth, then pass the purée through a fine-mesh sieve to remove skin fragments.
  3. In a large chilled bowl, whip heavy cream until soft peaks form. Gently fold in sweetened condensed milk, almond extract, and salt using a rubber spatula.
  4. Slowly pour the apricot purée into the cream mixture, folding gently until the color is a uniform, pale orange.
  5. In a small skillet over medium heat, melt butter. Add chopped almonds and brown sugar, stirring constantly for 3–5 minutes until golden-brown.
  6. Fold the toasted almonds into the ice cream base and transfer to an air-tight freezer container. Freeze for at least 6 hours or overnight.