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ice cream base |
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6 eggs |
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Whisk in double boiled over simmering water 10 minutes or until foamy. Cool to room temperature. |
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Pour into metal baking tin, cover, freeze several hours or until firm. |
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1 1/4 cups castor sugar |
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300ml double cream |
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Beat until soft peaks form |
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Fold in |
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apricot layer |
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Line base and sides of a 6-cup pudding basin with strips of foil. Pour in two thirds of apricot ice-cream, spread evenly up sides of basin. Freeze until firm. Pour chocolate ice cream into hollow, freeze until firm. Soften remaining apricot ice cream, spread over chocolate. Freeze overnight. |
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3/4 cup dried apricots |
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Combine, bring to boil, reduce heat, simmer 10 minutes or until tender. Blend until smooth. Cool. |
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Beat half the frozen ice cream until smooth, stir in apricots. |
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3/4 cup water |
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chocolate layer |
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60g dark chocolate |
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grate |
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Beat half the frozen ice cream until smooth, stir in chocolate and Cointreau. |
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2 tablespoons Cointreau |
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