Ingredients
Scale
Ice Cream
- 2 cups heavy cream
- 1 can sweetened condensed milk, 14 oz
- 1 teaspoon vanilla (affiliate) extract
- 1 pint raspberries, smashed
Apricot Compote
- 2 apricots, pitted and chopped
- 3 tablespoons water
- 2 tablespoons brown sugar (affiliate)
- 1 tablespoon honey (affiliate)
Instructions
- In a small saucepan over high heat, bring chopped apricots and water to a boil.
- Reduce heat to medium low and add brown sugar and honey. Stir and continue to simmer 8-10 minutes until fruit is mushy.
- Remove from heat and place in fridge to cool.
- In bowl of stand mixer, whip heavy cream about 3 minutes, until stiff peaks starts to form.
- In large bowl, mix together sweetened condensed milk and vanilla.
- Gently fold heavy cream into condensed milk. Continue to fold until smooth and silky. There will still be a few small lumps – that’s okay! Don’t over-mix.
- Pour half of cream mixture into freezer safe dish then top with smashed raspberries and apricot glaze. Top with remaining cream mixture and gently stir to swirl fruit through ice cream.
- Freeze for at least 5 hours before serving.
- Prep Time: 5 mins
- Cook Time: 10 mins