Roasted Apricot Ice Cream
1 pint Vanilla Ice cream, light thawed
1 lb Fresh Apricots, halved and pitted
2 OZ Brown Sugar
1 tsp Ground Cinnamon
2 OZ Amaretto
½ Vanilla Bean, split and scraped
1 tsp Fresh Lemon Juice
Combine the Apricots, Sugar, Spices, and Amaretto
Let macerate (similar to Marinate) for 30 min
Remove Apricots from liquid and roast for 10 min using the liquid to baste frequently.
Let cool and lightly blend (don’t liquefy, keep some fruit whole) with some of the macerated liquid.
Fold into lightly thawed Ice Cream.
Refreeze for 20 min or until service.