Step 1

Preheat oven to 375°F and grease a sheet pan or line with parchment paper.

Step 2

Slice the apricots into quarters and remove the pits. Place on the prepared sheet pan and sprinkle with 2 tablespoons of the brown sugar. Roast for about 20 minutes, or until fruit juices are bubbly and starting to caramelize.

Step 3

Let apricots cool, then pulse in a food processor or blender until roughly puréed.

Step 4

Warm the remaining 2 tablespoons of sugar, honey, heavy cream, and salt in a saucepan over medium low heat, stirring to dissolve the sugar and honey. Once mixture is smooth, remove from heat and pour into a medium sized bowl. Add the apricots and chill completely in the fridge, for several hours or overnight.

Step 5

Freeze mixture in an ice cream machine according to manufacturer's instructions. Once churned, spoon into a bowl and place in the freezer to harden for at least 2 hours before serving.