Roasted Apricot Ice Cream with Almond Praline Ripple

What inspired this recipe? Apricots are at their peak right now, and I just couldn’t resist loading up on the golden stone fruits while I was at the market. The seem to be working their way into all of my recipes now, but this is my favorite so far!

Tastetester comments and full recipe after the jump. Take a look, then vote here!

Tastetester’s Comments: “It is the smoothest, creamiest apricot I have ever eaten, and the nutty ribbon is a perfect compliment in flavor and texture.”

Roasted Apricot Ice Cream with Almond Praline Ripple

Almond Praline Ripple

1/2 Cup Almonds
1/2 Cup Granulated Sugar
1/4 Cup Water
1 Teaspoon Corn Syrup
1/2 Teaspoon Salt
1 Tablespoon Olive Oil

Roasted Apricot Ice Cream

1 lb Apricots
1 Tablespoon Olive Oil
3/4 Cup Coconut Milk
1/2 Cup Brown Sugar
1 Teaspoon Vanilla Extract
1 Tablespoon Amaretto

First, you’ll want to make the almond praline ripple. Start by combining the sugar, water, and salt into a small saucepan and placing it on the stove over medium heat. Cook the mixture for about 10 – 12 minutes, until it caramelizes and turns a deep amber color. Quickly stir in the almonds to coat, and pour everything out onto a Silpat. Let it cool completely before breaking it into pieces and processing into a smooth paste. Drizzle in the oil, and it should become the consistency of somewhat runny peanut butter. Cover and let rest in the fridge while you make the ice cream.

Preheat your oven to 400 degrees and lightly grease a sheet pan.

Wash and thoroughly dry your apricots before slicing them in half and removing the pits. Place the halves with the cut sides up on your prepared pan, and drizzle them all with the oil. Roast them for about 20 minutes, until the are so tender that they can scarcely hold themselves together anymore.

Let the apricots cool a bit before scooping them all into your food processor and pureeing them. Once smooth, add in the coconut milk, sugar, vanilla, and amaretto, processing to combine. Chill the mixture thoroughly in your fridge before freezing it in your ice cream maker as per the manufacturer’s directions.

After freezing in the machine, pour the ice cream out into a plastic tub and drizzle the almond praline paste on top. Use a spatula to marble it in, cover, and quickly move it into your freezer so that it can solidify.

Thank you Hannah! Good luck!

• The Best Lick! Ice Cream Contest: 2008 Edition

• Roasted Apricot Ice Cream with Almond Praline Ripple

(All images copyright Hannah Kaminsky of My Sweet Vegan and Bittersweet Blog)