Apricot Crisp Ice Cream

Ingredients

• Salt - 1/4 teaspoon
• Cinnamon - 1/2 teaspoon
• Butter - 2 tablespoons, melted
• Brown sugar - 1/4 cup
• Oats - 1/2 cup
• Egg yolks - 4
• Vanilla extract - 1 teaspoon
• Whole milk - 1 cup
• Heavy cream - 1 cup
• Lemon juice - 1 tablespoon
• Sugar - 1/2 cup
• Apricots - 1 pound, pitted and chopped

Instructions

1. In a saucepan, combine the chopped apricots, sugar, and lemon juice. Cook over medium heat until the apricots are soft and the sugar has dissolved, about 10 minutes. Remove from heat and let cool.
2. In a separate saucepan, heat the heavy cream, milk, and vanilla extract over medium heat until hot but not boiling.
3. In a mixing bowl, whisk the egg yolks until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes. Remove from heat and let cool.
5. Once both the apricot mixture and the cream mixture have cooled, combine them together in a blender or food processor. Blend until smooth.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. While the ice cream is churning, prepare the oatmeal crisp topping. In a bowl, combine the oats, brown sugar, melted butter, cinnamon, and salt. Mix until well combined.
8. Spread the oatmeal crisp mixture onto a baking sheet lined with parchment paper. Bake at 350°F for 10-12 minutes, or until golden brown and crispy. Let cool.
9. Once the ice cream has finished churning, transfer it to a container and sprinkle the oatmeal crisp topping over the top. Gently fold the topping into the ice cream.
10. Cover the container and freeze the ice cream for at least 4 hours, or until firm.
11. Serve the apricot crisp ice cream in bowls or cones and enjoy!