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Roasted Apricots and Basil with Apricot and Pistachio Biscotti and Apricot Ice Cream

A heavenly vegetarian dessert featuring homemade apricot ice cream, nutty fruit biscotti, and pan-roasted caramelised apricots with fresh basil.

BakingVegetarianDessertFruitIce Cream
Estimated Nutrition
Calories
1710.6
kcal / serving
6842.2 kcal total
Carbs
161.4g
per serving
645.7 g total
Fat
106.3g
per serving
425.1 g total
Protein
27.1g
per serving
108.4 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Caster Sugar
for the ice cream
250
g
Caster Sugar
for the biscotti
1.5
tsp
Baking Powder
100
g
Caster Sugar
for the roasted apricots
Dairy
568
ml
Double Cream
for the ice cream
6
piece
Egg Yolks
medium free-range
3
piece
Eggs
medium free-range, lightly beaten
300
ml
Double Cream
for the roasted apricots
Fruits
300
g
Apricot Purée
150
g
Apricots
dried, chopped
50
g
Medjool Dates
stones removed, chopped
1
piece
Lemon
zest only
6
piece
Apricots
halved and stone removed
GrainsCereals
250
g
Plain Flour
Liquids
2
tbsp
Apricot Liqueur
or apricot brandy
NutsSeeds
1
piece
Vanilla Pod
split lengthways, seeds scraped out
125
g
Pistachio Nuts
shelled weight
50
g
Hazelnuts
1
tbsp
Basil
chopped leaves

Method

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