Roasted Apricot Gelato

By DeliciouslyDished

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Ingredients

• 6 x medium-large fresh apricots
• brown sugar
• butter
• 6 x large egg yolks, free range
• 1/2 cup sugar
• 325 ml (11 fl oz) milk
• 100 ml (3.5 fl oz) cream
• 1 x vanilla bean

Details

Servings 1
Adapted from couscous-consciousness.blogspot.co.nz

Preparation

Step 1

Preheat oven to 180 degrees C (350 degrees F). Cut apricots in half - remove and discard the stones. Place apricots cut side up in an ovenproof dish that is just big enough to fit them quite snugly. Sprinkle each apricot half with a little brown sugar, and top each with a small knob of butter.
Place in hot oven and roast until the apricots have softened and started to collapse, and the sugar and butter have merged with the oozing fruit juices to become almost the consistency of caramel sauce.
This will take about 30 minutes, and it is helpful to baste the fruit with the juices half way through. Allow to cool completely then, using a food processor or stick blender, blitz to a puree.
Place egg yolks in a medium bowl with half of the sugar, and whisk until pale. Set aside.
Put the remaining sugar in a medium sized, heavy bottomed pan, with the milk and cream. Split the vanilla bean down the middle and scrape out the seeds, adding both the seeds and the bean to the pan with the milk and cream. Set pan over moderate heat and bring just to a boil. Remove from heat immediately.
Now, whisking constantly, slowly pour about half of the milk and cream mixture into the egg mixture. Then return all of this mixture to the remaining milk and cream in the saucepan - keep whisking constantly as you go.
Return pan to a low heat, and stir constantly until the mixture begins to thicken. A good indication that it's ready is when all the frothy bubbles from the surface disappear. Also the mixture will coat the back of a spoon, and when you run your finger through the mixture the edges of the mixture will not run back together.
Remove from the heat and immediately strain through a sieve into a clean bowl set over an ice bath. Keep stirring until the mixture has cooled completely.
Now stir the cooled apricot puree into the custard, add the vanilla bean which was strained out back into the custard, and refrigerate for 24 hours. Now remove the vanilla bean (do not throw away), and churn the custard in an ice cream maker according to manufacturer's instructions. Serve straight away or freeze for several hours to firm up.