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 the goods

1 1/2 cups milk

1 1/2 cups cream

1-2 good quality preserved (glace) apricots

1/2 cup honey

4 canned apricots, pureed

2 egg yolks, lightly beaten

1 inch sprig of rosemary

time: 15 minutes active, 30 minutes churning in the ice cream maker

you will need:

  • a medium saucepan
  • an ice cream maker

 

apricot, honey and rosemary ice cream

anyone reading this and thinking, 'yuk! rosemary ice cream!!', stop and listen: this is a flavour combination to appease the gods. the rosemary lurks in the background, prodding the apricot and honey sirens to sing just a little louder and sweeter than usual 

here's how it's done:

heat: the milk, cream, egg yolks,rosemary, honey and preserved apricots over a low heat until the mixture starts to bubble

remove: from heat and allow to cool. remove the preserved apricot and rosemary. discard the rosemary, chop up the apricot and add it back to the milk mix along with the pureed apricots

whisk: lightly to blend

pour: the mix into an ice cream maker and blend according to manufacturer's instructions

if you're wondering why I have 2 types of apricots here, it's because the glace apricot gets diced up and winds up as chunky little ribbons in the ice cream, the pureed apricots give the back bone flavour and hue to this confection

 

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