Apricots are such a delicate reminder of summer, and all too often, end up bruised and discarded after their fleeting ripeness. I was able to find some early season ones over the weekend, and wanted to keep them in a way. I don’t have an ice cream maker at the moment, but an Italian semifreddo is made without one and has a melting velvety texture that works so well with fragrant, slightly tart apricots, honey, and vanilla. Semifreddo, meaning “half frozen,” is a true treat.

Apricot semifreddo

6 medium ripe apricots, washed and scored gently on one end (just enough to pierce the skin, not the fruit itself)

2 cups chilled heavy cream

3/4 cup raw honey

7 egg yolks

Seeds scraped from half of a vanilla bean

Bring a large pot of water to a simmer and drop apricots in for about two minutes. Remove from the heat and rinse under cold water. Pat dry and gently peel the skins from the fruit. Stone the apricots and chop. They will be very juicy, but make sure you reserve the juice from the cutting board.

In a large bowl, whip the cream to soft peaks and place in the refrigerator until ready to use.

Bring a small saucepan of water to a simmer. In a medium metal bowl, combine egg yolks and honey. Place over the simmering saucepan and whisk constantly until the mixture is opaque, glossy, and has doubled in size. This will take anywhere from 10-15 minutes. When the mixture is ready, take the bowl off the heat and pour into the bowl of a stand mixer (or have a handheld mixer ready). Add the vanilla and beat on high speed until the mixture is very light and has cooled, about 5 minutes in a stand mixer or 8-10 in a handheld mixer. Gently fold in the cream, followed by the chopped apricots and reserved juice. Pour into a loaf pan lined with plastic wrap, and freeze overnight. Note: the semifreddo will not freeze completely like ice cream.