Roasted Apricot Vanilla Crème Fraîche Ice Cream

Directions

• STEP 1

  Heat oven to 425°F. Line baking sheet with aluminum foil; set aside.

• STEP 2

  Slice apricots in half; remove pits. Lightly brush skin-side with thin layer of oil to prevent sticking. Place onto prepared baking sheet, cut-side up. Roast 20-22 minutes or until soft and juicy.

• STEP 3

  Let stand until cool enough to handle. Puree apricots in blender until very smooth. Press puree through a fine mesh strainer to remove any bits of skin if desired. 

• STEP 4

  Vigorously whisk egg yolks and sugar together in medium bowl until smooth.

• STEP 5

  Place milk and vanilla extract into medium saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a gentle simmer. Reduce heat to low. Ladle small amount of hot milk into egg yolks while whisking constantly. Pour mixture back into saucepan, using spatula to scrape everything from bowl.

• STEP 6

  Cook over low heat, stir constantly with a heat-proof spatula or wooden spoon 3-5 minutes or until mixture thickens slightly. (You should be able to draw a line through the liquid along the back of the spatula.) Remove from heat.

• STEP 7

  Whisk in crème fraîche, followed by pureed apricots.

• STEP 8

  Transfer mixture to clean bowl; cover with plastic food wrap, gently pressing wrap directly against liquid to prevent a skin from forming. Refrigerate at least 4-5 hours or until very cold. For best results, refrigerate overnight.

• STEP 9

  Prepare in ice cream maker according to manufacturers instructions.