Apricot Crisp Ice Cream

Ingredients

• Apricots (2 cups, chopped)
• Sugar (1 cup)
• Lemon juice (1 tablespoon)
• Heavy cream (1 cup)
• Whole milk (1 cup)
• Vanilla extract (1 teaspoon)
• Egg yolks (4)
• Oats (1 cup)
• Brown sugar (1/2 cup)
• Butter (1/2 cup, melted)
• Cinnamon (1/2 teaspoon)
• Salt (1/4 teaspoon)

Instructions

1. Start by preparing the apricot base. In a saucepan, combine the chopped apricots, sugar, and lemon juice. Cook over medium heat until the apricots are soft and the sugar has completely dissolved. This process should take about 10 minutes. Once done, remove from heat and let it cool.
2. Now, let's prepare the ice cream base. In a different saucepan, mix the heavy cream, milk, and vanilla extract. Heat this mixture over medium heat until it's hot, but not boiling.
3. In a separate bowl, beat the egg yolks until they turn smooth. While whisking constantly, slowly pour the hot cream mixture into the egg yolks. This step is crucial to prevent the eggs from scrambling.
4. Transfer this mixture back into the saucepan. Cook over low heat while stirring continually. The mixture should thicken and be able to coat the back of a spoon. This will take about 5 minutes. Once done, remove from the heat and let it cool.
5. When both the apricot and cream mixtures have cooled, combine them in a blender or food processor. Blend until you get a smooth consistency.
6. Pour this mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. While the ice cream is churning, it's time to prepare the oatmeal crisp topping. In a bowl, combine the oats, brown sugar, melted butter, cinnamon, and salt. Mix until everything is well combined.
8. Spread this oatmeal crisp mixture onto a baking sheet lined with parchment paper. Bake at 350°F for 10-12 minutes, or until it turns golden brown and crispy. Once done, let it cool.
9. After the ice cream has finished churning, transfer it to a container. Sprinkle the oatmeal crisp topping over the top and gently fold it into the ice cream.
10. Cover the container and freeze the ice cream for at least 4 hours, or until it's firm.
11. Serve the Apricot Crisp Ice Cream in bowls or cones, and enjoy the blend of summer freshness and comforting crunch in every bite!