Ingredients:

  • 1 lb fresh apricots, pitted and chopped
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 tsp fine sea salt

Instructions:

  1. Place the chopped apricots and honey in a saucepan over medium heat. Simmer for 8–10 minutes until the apricots soften and the liquid reduces by half.
  2. Transfer the simmered mixture to a blender, add lemon juice and vanilla, and blend until completely smooth. Let the puree cool to room temperature.
  3. In a chilled mixing bowl, beat the heavy whipping cream and salt on medium-high speed until stiff peaks form.
  4. In a separate bowl, stir the sweetened condensed milk until smooth.
  5. Gently fold the cooled apricot puree into the condensed milk until well combined.
  6. Slowly fold the apricot-condensed milk mixture into the whipped cream using a spatula and a 'cut and fold' motion to maintain aeration.
  7. Pour the mixture into a 9x5 inch loaf pan or airtight container. Smooth the top and cover with plastic wrap, pressing it directly onto the surface.
  8. Freeze for at least 6 hours or overnight.