It's not that we're giving the gorgeous Diana Henry the cold shoulder so early in our relationship at I Heart Cooking Clubs, but we are giving her a bit of a frosty reception this week. Yes, we're going "Icy Cold" and coming up with all manner of icy, chilled and frozen treats.
Now, I've told you before, I'm sure, that my dessert of choice pretty much any time of year is a frozen one, so I needed little encouragement to break the ice cream maker out of the cupboard and get churning. Since I love ice cream, and Diana has loads of ice cream and sorbet recipes in her repertoire, making a bit of frozen magic together seemed inevitable.
My favourite new cookbook, A Change of Appetite, offered lots of gorgeous sorbets which have now been bookmarked, but it was the Greek yoghurt and apricot ice cream that took my fancy.
When apricots are at the height of the season, I usually roast them in batches with a little butter and brown sugar. The butter and brown sugar more or less turns to caramel and the flavour of the apricots really intensifies. Then I freeze them in batches to use in ice creams and smoothies all year long.
In the original recipe Diana uses dried apricots and stews them in apple juice, before pureeing and mixing with the yoghurt. With summer (and apricot season) just around the corner, it seemed like the perfect opportunity to use up one of my remaining bags of roasted apricots. Diana recommends straining the pureed apricots, to avoid getting "bits" in the ice cream, but I'm personally a bit of a fan of the bits - it reminds me that I'm eating something with real fruit in it - so my apricots got a simple blitz with the food processor only.
When I made this Roasted Apricot Gelato, way back when, I didn't really think it could be improved on. But I can honestly say that this frozen yoghurt version is a distinct improvement. I love the slight tartness of the yoghurt with the richness of the roasted apricots. The yoghurt and creme fraiche provide all the creaminess you would normally get from a custard based ice cream, and is a whole lot quicker and easier to make. I also like to think that this is a healthier option than a regular ice cream - that may possibly be deluded, but I like to believe it.
Roasted Apricot Frozen Yoghurt Recipe
Adapted from recipe by Diana Henry
from A Change of Appetite
Click here for the free recipe card
6x medium-large fresh apricots
400g (14 oz) Greek yoghurt
4 tablespoons creme fraiche
2 tablespoons runny honey
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.
Add yoghurt and creme fraiche to the apricot puree and blitz again until combined.
Churn the mixture in a ice cream maker according to manufacturer's instruction. Halfway through the churning process, drizzle in the honey. Serve straight away or freeze for a few hours to firm up.
If you would like to get to know Diana Henry a little better, and to see what everyone else has cooked up this week, then do go and visit my friends at I Heart Cooking Clubs and check out the links (who knows, you might even want to join the journey and cook along with us) ...
... or check out A Change of Appetite and Diana's many other great titles available from Amazon USA, Amazon UK, or Fishpond NZ.
I will also be submitting this post to Sweet New Zealand. Inspired by Alessandra Zecchini, and hosted this month by Lesley at eat, etc ..., Sweet New Zealand is an event for all Kiwi bloggers (whether living at home or abroad), or all foreign bloggers living in New Zealand, to link up their sweet treats.