Ingredients:

  • 1.5 lb fresh apricots, halved and pitted
  • 3 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 2 cups heavy whipping cream, chilled
  • 1 cup whole milk, chilled
  • 1/2 cup honey
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine salt

Instructions:

  1. Preheat oven to 375°F (190°C). Toss apricot halves with 3 tbsp honey, lemon juice, and salt on a parchment-lined baking sheet.
  2. Roast for 20–25 minutes until edges are mahogany-colored and fruit releases a thick syrup.
  3. Transfer fruit and pan juices to a blender and process until velvety smooth.
  4. Pass the puree through a fine-mesh sieve to remove skin fragments and chill completely in the refrigerator.
  5. In a large bowl, whisk together chilled heavy cream, whole milk, 1/2 cup honey, vanilla, and salt until the honey is dissolved and mixture is slightly aerated.
  6. Slowly fold in the chilled roasted apricot puree until the color is a uniform, pale orange.
  7. Churn the mixture in an ice cream maker according to manufacturer directions or freeze in a shallow stainless steel pan for the no-churn method.