| ice cream base |
| 6 eggs |
|
Whisk in double boiled over simmering water 10 minutes or until foamy. Cool to room temperature. |
Pour into metal baking tin, cover, freeze several hours or until firm. |
| 1 1/4 cups castor sugar |
| 300ml double cream |
Beat until soft peaks form |
|
Fold in |
| apricot layer |
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. |
| 3/4 cup dried apricots |
Combine, bring to boil, reduce heat, simmer 10 minutes or until tender. Blend until smooth. Cool. |
Beat half the frozen ice cream until smooth, stir in apricots. |
| 3/4 cup water |
| chocolate layer |
| 60g dark chocolate |
grate |
Beat half the frozen ice cream until smooth, stir in chocolate and Cointreau. |
| 2 tablespoons Cointreau |
|