Roasted Apricot and Honey Ice Cream

Summer's calling and what better tribute than a home-churned scoop (or several) served in either waffle cone or coupe. Made, as always, by our friend and food writer Flora Shedden, follow along as she blends a favourite syrupy stone fruit with a healthy drizzle of honey to fill your freezer all summer long. We rather like it served with roasted fruit, cantuccini or toasted almonds.

Ingredients

350g apricots, halved and stone removed
50g honey
50g water
50g brandy

375g double cream
375g whole milk
1 vanilla pod (or tsp vanilla bean paste)

115g egg yolks (roughly 7 eggs worth)
115g caster sugar

Method

1. Start by preheating your oven to 180 degrees. 
2. Arrange the apricots in a snug roasting tray and pour over the honey, water and brandy. Place in the oven to roast for 30 minutes or so. If the fruit is colouring, flip the apricots over in the tray as you want to avoid them burning. They should be completely soft and you should have a golden coloured syrup at the bottom of the tray when they're ready.
3. Place the fruit and syrup in a food processor and blitz on a high speed for five minutes or until completely smooth. Set aside in an airtight tub and allow to cool to room temperature before placing in the fridge for at least two hours.
4. For the custard, add the cream and milk into a large saucepan. Cut the vanilla pod lengthways and scrape out as many seeds from the middle as possible into the pan. Bring to the boil over a high heat (making sure you don't let the mix bubble over).

5. Whilst the cream is heating, whisk together your egg yolks and the sugar. When the cream has come to the boil, turn off the heat then pour a quarter of the cream over the egg mix. Whisk well then add the eggs into the pan, whisking continuously.
6. To check your custard is ready, add a thermometer to the pan. Whilst stirring gently, you should see the mixture reach 82C, even when off the heat (the residual heat should be enough.) If it doesn't reach 82C, return the pan to a very low heat and whisk continuously until you reach the the golden number. It's important to do this slowly to avoid the eggs scrambling.
7. Pour into an airtight container immediately and place a layer of cling film over the top of the custard to stop a skin forming. Allow it to cool to room temperature, then seal your tub and refrigerate for at least two hours, or overnight.
8. When ready to churn, whisk together the chilled custard and apricot puree. Once well combined, pour into your ice cream maker and churn away (for how long depends on your manufacturer's instructions). Store in the freezer until ready to serve. It'll keep quite happily for up to three months.