Soak the apricots overnight. Pour off the water and cook in fresh water for about 25 minutes. Allow to cool. Liquidise.
In a clean pan put the yolks, sugar and cream and apricot pulp. Place over low flame and stir continuously. When the mixture begins to thicken (do not boil) take off heat and immediately pour through a sieve. Add the lemon juice and allow to cool.
After about 2 hours freeze either way as follows: if using deep freeze, place into a bowl and put into freezer, stirring from the sides to the middle every 15 minutes or so: if using an ice cream machine just follow manufacturers instructions.
When just about set, crush biscuits and fold in.
© 1984 All rights reserved. Published by Jon Croft.