I just couldn’t be more thrilled we’re heading into the best fruit season, mostly because the beautiful golden hued, vitamin rich, Apricot, is gracing us with the first signs of summer. Miniature velvety fleshed fruits that are at the same time faintly tart and sweet. They’re perfectly eaten fresh, but lately I enjoy them best roasted atop my morning yogurt.Tea is meant to be sipped on in the afternoon with shortbread cookies, or spiked with vodka on a hot summer’s night, but it also is lends itself beautifully when infused with a fruit based ice cream. The tart lemon and floral hibiscus adds a rejuvenating freshness, to a distinct musky flavor brought out by roasting the apricots to succulent perfection. The longer you allow the ice cream to sit, the richer and deeper the flavor becomes. Every so often you grab a bite with tiny flecks of charred apricot skins that are like delightful happy surprises in your mouth. It’s mellow, earthy, tangy and subtly sweet. It is, in my opinion, the quintessential Spring ice cream flavor and a lovely addition for Mother’s Day. 

Roasted Apricot and Lemon Hibiscus Tea Ice Cream 

Ingredients {Makes 1 Quart}

1 pound {about 8} – Apricots {halved}

1 3/4 cups – Heavy Cream

3/4 cups – 2% Milk

1/2 cup – Granulated Sugar

1/4 teaspoon – Salt

2 1/2 tablespoons – Lemon Hibiscus Loose Leaf Tea {I used this one}

5 large – Egg Yolks

Recipe

Stir the cream, milk, half of the sugar {1/4 cup}, salt and tea in a heavy saucepan over medium-high heat. When the cream mixture begins to bubble around the edge, remove it from the heat and allow to steep until a distinct hibiscus lemon flavor comes through {about 10 minutes}. Stir and taste during this time to check progress of flavor. In a medium heat-proof bowl, whisk the yolks, just to break them up. Add in the remaining sugar, whisk slightly, and set aside.

Uncover the pan, heat to medium heat and slowly ladle about 1/2 cup of the hot mixture into the yolk mixture, while whisking. Add one more ladle of the hot mixture to the yolks, making sure to whisk quickly, as to not curdle the eggs. With a heat-proof spatula, stir the cream mixture as you slowly add in the egg-cream mixture back into the saucepan. Cook the base over medium heat, stirring constantly until it has thickened {about 1 to 2 minutes, the mixture should coat the back of a wooden spoon, holding a clear path when you run your finger through}. Strain the base through a fine-mesh strainer into a clean container, over an ice-water bath. Using a clean spatula, stir the base frequently until its has cooled, then remove from ice bath and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.

To make the apricot puree, pre-heat the broiler and place the apricot halves, cut side up, onto a baking sheet roasting until browned and juices begin to bubble {about 10 to 12 minutes}. Set aside to cool slightly, then pulse in food processor until puree forms, allowing for some small pieces to remain {about 3 to 4 pulses}. Refrigerate for at least 2 hours or overnight.

Stir the apricot puree into the chilled base, stirring until well blended. Freeze the base in your ice cream machine following your manufacturer’s directions. While the ice cream churns, put the container that you’ll be using in the freezer. The ice cream is ready once it reaches the consistency of soft-serve, or the paddle creates a distinctive path as it churns {be careful NOT to over churn it, there’s no fixing it at that point. The timing of freezing your ice cream will depend on the machine and the conditions of your kitchen}.

Enjoy right away or and freeze until set.