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Grilled Apricot Ice Cream


  • ½ c egg whites about 3 large
  • ½ c granulated sugar
  • ¼ brown sugar
  • 2 ½ c heavy cream
  • 6-7 large apricots ~1 lb - more to serve if desired
  • 1 tbsp olive oil


  • Wash and dry apricots. Cut in half (removing stones and stems). Brush cut sides with olive oil.
  • Place cut side down on hot grill surface. Cook until edges just begin to bubble and slight caramelization occurs. Flip and cook uncut surfaces until fruit edges are softened.
  • Cut grilled apricots into ½” chunks and set aside to cool.
  • Whisk egg white in bowl over hot water. When thoroughly aerated, slowly add sugars in a continuous stream while continuing to whisk. Continue whisking whites and sugars until hot to touch (~120F). Remove from heat and beat until soft peaks form.
  • Allow to cool further. Beat in cream 2 tbsp at a time for the first cup, then ¼ cup at a time. Don’t worry about the mixture being very fluid, you are not trying to make buttercream here. Cover and chill.
  • Add cooled cream mix and apricots to ice cream maker and process.
  • Remove from ice cream maker and transfer to sealed containers and freeze until firm.


Best if allowed to sit out of the freezer for 5 minutes before serving.