Roasted Apricot and Almond Custard Ice Cream

Bake. Toast 57 g almonds in now a microwave or a dry now saucepan over high heat until now they darken slightly and begin now to smell nutty about now 1 minute then finely cut and rest aside in a heavy bottomed saucepan now over medium heat bring cream to a cook gently then take out from heat lid and let steep for now 1 to 2 hours now when cream is about now 45 minutes away from now done heat oven to 230 c with an oven rack in now the middle position sheet a baking tray with aluminum foil and lay apricots in a single layer slice side facing up roast now until apricots are completely soft now and begin to caramelize around the edges now about 20 minutes check on apricots frequently now after the first 15 minutes to make now sure they don t burn let apricots leave to go cold for 10 minutes before handling stream steeped cream through a fine now mesh strainer to pass through a sieve out and discard almonds move apricots to blender or food now processor and top with strained now cream and sugar then pur now e on high speed until well mixed about 30 seconds pass through a sieve mixture into a lidded container now and mix in salt to taste put in the fridge in refrigerator until very cold about 3 hours now toast remaining 57 g almonds in a microwave now or a dry saucepan over high heat until now they darken slightly and begin to smell nutty about now 1 minute take out from heat and cut a mix of sizes is ideal now small crumbs and pea sized chunks rest aside in freezer while ice now cream churns churn chilled ice cream now base according to manufacturer s now instructions in last minute of churning now tip in frozen chopped almonds move ice cream to airtight container and put in the fridge in freezer for at least now 3 to 4 hours before serving.