Roasted Apricot Honey Ice Cream & A Giveaway for #IceCreamWeek

by Kate on August 12, 2013

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Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

It’s finally time! As I mentioned on Saturday, I’ve been churning up a storm and it’s all been in preparation for this week. I’m so excited!! What’s not to love about an entire week of ice cream? But not only my ice cream. There’s a whole slew of talented, frozen-treat-lovin’ bloggers who’ve been working on incredible ice cream creations as well. So we’re talking about some serious summer sweets here people. Oh and know what else? We have goodies! Not the edible kind either. The tangible, winnable, giveawayable kind!! More on that in a second.


Right now I’m most excited to tell you about this ice cream. I adore making homemade ice cream from the simple flavors like a good old strawberry to more complex flavors with lots of churn-ins. Is that even a thing? Churn-ins? I say yes. My Balsamic Strawberry Ice Cream is nothing more than cream, sugar, and wonderful fresh fruit. But sometimes I like to get a little more experimental. This Roasted Apricot Honey Ice Cream is one of those more sophisticated flavors with juicy, sweet little tidbits to sink your teeth into.

Roasted Apricot Honey Ice Cream -

This smooth ice cream with hints of honey is the perfect canvas for the brown sugar, cinnamon roasted apricots that get folded in. Those apricots are divine! I could eat them all by themselves. Once roasted they become tender and a bit caramelized. Yum! I also love a little crunch in my ice cream so some roasted almond slivers are delightful paired with honey and apricots. In the end you have ice cream that is interesting and and filled with all summer has to offer.

Make sure you check out each of these blogs, today and all week long, for their #IceCreamWeek recipes ~ and for chances to enter to win our #IceCreamWeek giveaway!

Follow our #IceCreamWeek Pinterest Board all week for chances to win bonus prizes!

Roasted Apricot Honey Ice Cream 2



Two Years Ago: Lemon Ricotta Pancakes with Fresh Blueberry Sauce

Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina have also teamed up for a fabulous giveaway!
***This giveaway is for one Cusinart Ice Cream Maker (in white), one copy of “The Ultimate Ice Cream Book” by Bruce Weinstein, and one copy of “Thoroughly Modern Milkshakes” by Adam Ried (three different winners)! This giveaway is open to US and Canadian residents only. When the contest concludes, the winner will be chosen by random draw. The winner will then be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

Alongside all our deliciously, cold ice cream treats, a new week-long PinChatLive event has been created just in time for #IceCreamWeek! For full details on how to participate in this event click here.
Participate in the PinChatLive and Rafflecopter below daily to increase your chances of winning!

Then, cap off #IceCreamWeek with a celebratory 30 minute PinChatLive on Saturday, August 17th at 2 p.m. EST, where:

The week’s big #IceCreamWeek winners will be announced LIVE! AND 3 bonus questions will be pinned for your chance to win a second copy of “Thoroughly Modern Milkshakes” by Adam Ried, and a copy of “Jeni’s Splendid Ice Creams at Home”, by Jeni Britton Bauer.

a Rafflecopter giveaway

***Disclaimer: This giveaway is sponsored by Cravings of a Lunatic and Juanita’s Cocina. No brand sponsors have taken a part in this giveaway.***

Roasted Apricot Honey Ice Cream

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 1 quart

Roasted Apricot Honey Ice Cream

Smooth, honey ice cream scattered with roasted apricots and roasted almonds.


  • 1 1/2 cups heavy cream
  • 1/2 cup high-quality honey
  • 1 1/2 cups whole milk
  • 1/4 cup sugar
  • pinch of sea salt
  • 5 large egg yolks
  • 5 ripe apricots, halved and pitted
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup slivered almonds


  1. Fill a large bowl with ice cubes and place a medium bowl on top of the ice. Add the heavy cream and honey to the medium bowl and place a fine mesh sieve over top. In a medium sauce pan, warm the milk, sugar and salt just until steam rises from it. In a small bowl, gently whisk the egg yolks. Slowly add a bit of the warm milk mixture, whisking constantly. Continue doing this until about half the milk mixture has been incorporated into the eggs. Then slowly pour the egg mixture back into the remaining milk in the pan, whisking constantly.
  2. Heat mixture over low heat, stirring constantly with a rubber spatula. Continue cooking until the mixture has thickened and coats the spatula. Pour the custard through the sieve, into the honey cream mixture. Stir to combine and continue stirring until mixture has cooled. Cover and refrigerate overnight.
  3. Preheat oven to 350 degrees. Place apricots, skin side down on a baking sheet. Sprinkle with brown sugar and cinnamon. Baking in preheated oven for 20 minutes. At the 10 minute mark, sprinkle the almonds onto the pan and continue baking for the remaining 10 minutes. Remove from oven and set aside to cool.
  4. Churn refrigerated ice cream base in an ice cream maker according to manufacturers instructions. Coarsely chop the cooled apricots. After churning, scoop 1/3 of the ice cream into a freezer-safe container. Top with 1/3 of the roasted apricots and almonds. Top with half the remaining ice cream. Add 1/2 the remaining apricots and almonds. Top with remaining ice cream and then remaining apricots and almonds.


Time does not include overnight chilling.

Adapted from The Perfect Scoop