HONEYCOT® Apricot Ice Cream with Lemon Myrtle

• Servings

  10

• Prepration Time

  10 mins

INGREDIENTS

• 5 eggs
• 2/3 cup caster sugar (⅔ cup)
• 1 tsp vanilla extract
• 1 tsp lemon myrtle powder
• 1⅔ cups cream
• 1 kg HONEYCOT® apricots

METHOD

• Combine eggs, sugar, vanilla and lemon myrtle in a blender with a whisk attachment and whisk until it is thick and doubled in volume.
• In another bowl whip cream until soft peaks, then fold through, then add the chopped apricots and stir through with a wooden spoon.
• Pour this into a freezer safe container and freeze until almost frozen. Remove, then stir through again and re freeze, repeat three more times, then freeze until ready to use.