Apricot Snacking Cake & Ice Cream

CAKE: In a blender add the apricots and 3/4 of the juice, egg, and blend until smooth.

Mix all dry ingredients together in a large bowl, not including the nuts, chocolate chips, or brown sugar.

Combine wet and dry and mix until just combined.

Prepare a 9X13 pan with butter and flour as well as an 8X8 pan with butter and flour.

Pour batter into pans, and sprinkle with nuts, brown sugar, and chocolate chips.

Bake in the oven at 350 for 35-40 minutes or until pick comes out clean

ICE CREAM: Combine the milk, heavy cream, vanilla bean pod and seeds, half of the sugar, glucose syrup, and salt in a saucepan.

Bring the mixture to a simmer over medium heat, stirring constantly, about 7 to 10 minutes. Remove saucepan from the heat, cover the pan, and steep for 5 minutes.

Meanwhile, blend the egg yolks with the remaining sugar. Remove the vanilla pod and return the mixture to a simmer. Temper one-third of the hot mixture into the egg yolks, whisking constantly. Return the tempered egg mixture into the saucepan with the remaining hot liquid, stirring constantly over medium heat until the mixture is thick enough to coat the back of a spoon, about 3 to 5 minutes.

Strain the ice cream base into a metal container placed over an ice bath, stirring occasionally until it reaches below 40°F, about 1 hour.

Cover and refrigerate for a minimum of 12 hours. Process in an ice cream machine according to the manufacturer's directions.

Pack in storage containers or molds as desired, freeze for several hours or overnight before serving.