Serious Eats: Recipes

Roasted Apricot and Almond Ice Cream

[Photograph: Max Falkowitz]

This is the perfect thing to do with less than perfect apricots. The ice cream gets a double dose of almonds: some chopped up into the final scoop, but also some steeped into cream, which adds a deep, nutty flavor to the base.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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