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Print this Recipe    Apricot Choc Icecream

APRICOT CHOC CHIP ICE CREAM

3 eggs, separated
3/4 cup caster sugar, divided into two equal parts
1 1/2 cups whipping cream
6 apricots
3/4 cup choc chips

Halve the apricots and remove the stones. Simmer gently in just
enough water to cover until tender. Drain and sieve. Set aside
to cool.

Beat the egg yolks with half the sugar until thick and very pale
in colour. Set aside. Beat the egg whites until stiff peaks form.
Add the other half of the sugar and beat in to form a meringue.
Gently fold into egg yolk mixture. Whip cream until very stiff
(be careful not to overbeat). Gently fold cream into egg mixture.
Add apricot puree and choc chips and fold through until thoroughly
mixed. Pour into a suitable freezing container and freeze until
solid (overnight is best). Makes 2 quarts/2 litres.

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