Caramelized apricot ice cream cake
Although the thought of ice cream cakes always zips me back in time to childhood, summertime and Baskin-Robbins' birthdays, there is something deeply pleasing about good ice cream slathered atop good cake.
<br />As summertime approaches (finally?) and I look for festive, flavorful, cool desserts other than strawberry shortcakes and fruit pies, the ice cream cake seeps into mind.
<br />Recently, I bought six of the loveliest apricots, and tended them thoughtfully until ripeness, but not a bit more, moved in. It is at that point with apricots that you simply must put them to good use, lest you be left with the horrible mush of past-their-prime apricots.
<br />I quite enjoy roasted fruits, love the concentration and richness of flavor cooking them provides. I also like pretty much anything caramelized so decided to do just that with my half-dozen peach-colored beauties. Ice cream, ladyfingers, Cognac.... it all started coming together in my mind and then in the kitchen.
<br />Et voila. This is really lovely served in thick slices by itself but might also be nice with a good yet light drizzle of caramel!
<br />You'll need an ice cream maker for this recipe (I use a Cuisinart electric one). It's best to make this a day ahead.
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