Apricot Chocolate Chip Ice Cream

Course : Ice Cream
Serves: 1
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3 large eggs -- separated
3/4 cup caster sugar -- divided into two equal parts
1 1/2 cups whipping cream
6 medium apricots
3/4 cup chocolate chips

Preparation / Directions:

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 chocolate 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.


Nutritional Information:

2330 Calories (kcal); 196g Total Fat; (71% calories from fat); 34g Protein; 141g Carbohydrate; 1050mg Cholesterol; 321mg Sodium

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