Day 1: In a pint sized jar, combine the 2 cups of cream with 2 tablespoons of the cultured buttermilk. This is a great task for a child to stir it gently. Cover with a cloth or paper towel and a rubber band to keep it secure.
After 24 hours, check it. If it is not starting to firm up, stir in another tablespoon of buttermilk (double check that it is cultured), and rest another 12 hours.
Day 2: Heat a grill over high heat. Cut the apricots in half and have your young buddy remove the pits. Dip the apricots in the drizzle of olive oil, swirling around to evenly coat, this again is a great kid task. Shake off any excess olive oil and sprinkle very lightly with salt!
Reduce the heat of the grill and spread the fruit out with the cut side up. Grill for about 4-8 minutes until char marks appear. Flip over and sear the cut side. Remove from the heat and chill.
Day 2/3: As soon as your creme fraiche is ready, you can make the ice cream. Roughly cut up the apricots. With your child’s help, alternate adding the creme fraiche with the buttermilk, cut up grilled fruit, honey/sugar and almond extract to your ice cream maker. Turn on the machine (or do whatever special instructions required by your ice cream maker) and let it come together as ice cream. Periodically, if possible, reach in a tasting spoon and sample it. If it needs more sweetness, add it before the ice cream has completely set.
