
Apricot ice-cream pudding
INGREDIENTS
- 2 x 470ml ctns Connoisseur Kangaroo Island Honey With Fig ice-cream
- 200g dried Turkish apricots, coarsely chopped
- 2 tbs Frangelico liqueur
- 1L vanilla ice-cream
- 80g pistachio kernels, coarsely chopped, plus extra, to serve
TOFFEE APRICOTS
- 100g (1/2 cup) caster sugar
- 80ml (1/3 cup) water
- 80ml (1/3 cup) Frangelico liqueur
- 150g dried Turkish apricots