Ingredients

Scale

For the roasted apricots:

About 1 lb. apricots, halved, pits removed
2 Tablespoons maple syrup
Pumpkin pie spice
Cardamom

For the ice cream:

1 cup heavy whipping cream
1 cup whole milk or fat free half & half
1 teaspoon vanilla
2 Tablespoons peach or apricot brandy (optional)
1/4 – 1/2 cup maple syrup (or honey)

Instructions

Preheat the oven to 400 F. Spray a baking sheet with cooking spray. Cut the apricots in half, remove the pit and set them, cut side up, on the baking sheet. Sprinkle with a bit of pumpkin pie spice and a tiny bit of cardamom. Drizzle with the maple syrup. Roast at 400 F for 40 minutes.
When the apricots are roasted and the edges are a little browned and caramelized, remove the apricots from the oven and set them in the fridge to cool.
Once cool, pour the full mixture from the pan into the blender. Add the remaining ice cream ingredients and blend until smooth.
Freeze in an ice cream maker according to manufacturer’s instructions. Enjoy as soft serve or move to a container and freeze.

Notes

If your apricots don’t turn tart after cooking, add a bit of lemon juice if you want a tart twist to your ice cream. This ice cream isn’t overly sweet. Feel free to add sugar if you want a sweeter ice cream. Make sure you like the flavor of the mix before you freeze it.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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