APRICOT ICECREAM

INGREDIENTS:
250g dried apricots
5cm piece lemon rind
1 tablespoon lemon juice
4 egg yolks
2/3 cup caster sugar
2 x 300ml thickened cream

METHOD:
Place apricots and lemon rind in pan, cover with cold water, bring to boil, simmer covered 15 minutes or until tender, drain, discard lemon rind.
Make apricot puree in food processor or push through sieve, add lemon juice.
Combine egg yolks and sugar in bowl, beat until thick.
Warm cream in pan, whisk in egg mixture, whisk constantly over heat until slightly thickened, do not boil.
Remove from heat, fold in apricot puree.
Pour mixture into loaf tin, cover with aluminum foil, freeze, when partly frozen, beat well with mixer, then refreeze.

(Remember to keep icecream covered while freezing to help prevent crystals forming.)