Recipe#3339

Title: Apricot Choc Icecream

From: michelle.campbell@stonebow.otago.ac.nz (Miche) 
 Newsgroups: rec.food.cooking 
 Subject: Apricot Choc Chip Ice Cream 
 Date: 19 Dec 1996 06:15:51 GMT 
 Message-ID: <59amin$17i$2@celebrian.otago.ac.nz> 

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.