HONEYCOT® Apricot Ice Cream with Lemon Myrtle

  • Servings


  • Prepration Time

    10 mins


  • 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


  • 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.


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