Instructions: For the Custard Ice Cream Base: Heat cream, milk and sugar in heavy saucepan over medium heat 3 to 5 minutes, stirring occasionally. When hot, slowly whisk 1 cup cream mixture into egg yolks, then return cream-egg yolks mixture to saucepan and whisk until smooth. Cook over low heat, stirring, until mixture thickens slightly and coats back of a spoon, about 6 to 8 minutes. Strain into bowl. (

Makes about 1 quart)

For the Chocolate Ice Cream: Melt semisweet and unsweetened chocolate in top of double boiler set over, but not touching, simmering water. Add 1 cup hot Custard Ice Cream Base. Stir well, then whisk into remaining Custard Ice Cream Base. Strain into medium bowl and place in freezer until well chilled, stirring occasionally, about 1 hour.

When ice cream mixture is cool, place in ice cream maker and freeze according to manufacturers instructions. Immediately line 2-quart mold or bowl with 3/4 to 1 inch of ice cream, using spatula or spoon dipped in warm water if necessary, and place mold in freezer 2 to 24 hours.

For the Apricot Bombe Filling: Place apricots, 1 tablespoon sugar and lemon juice in bowl of food processor or blender and puree until smooth, about 2 minutes. Strain and set aside.

Combine water and 1 cup sugar in small, heavy saucepan and boil over medium-high heat until clear, 5 minutes. Remove from heat and let cool. Stir egg yolks and apricot puree into syrup. Return to medium heat and whisk until thickened, 2 to 3 minutes, then remove from heat and beat until cool.

Whip cream until it forms stiff peaks, then fold into apricot-egg yolk mixture. Fill interior of ice cream-lined mold with mixture, cover with plastic wrap and set in freezer until solid, 2 to 3 hours.

Remove plastic wrap and dip bowl in hot water until bombe is loosened. Place serving plate upside down on top of mold; holding mold and plate together, invert so that bombe drops onto plate. Smooth surface with spatula and return to freezer for 1/2 hour or more to firm up.

This recipe yields 12 servings.

Comments: Substitute store-bought chocolate ice cream, slightly softened, if you wish. If you dont have good fresh apricots, substitute 1/3 cup dried apricots reconstituted in water for the fresh apricots and lemon juice. You can use a mold made for bombes, which can be found at fine cookware stores. For really fancy ones, check out flea markets and antique stores. But a Jell-O mold or serving bowl will work as well. Before you begin, have everything cold - place the bowl or mold youll be using, plus any spoons or spatulas, in the freezer to chill.

When unmolding your bombe, dip the mold in hot water - but not long enough to melt the ice cream. Or try wrapping a hot, damp kitchen towel (soak it in hot water, then wring it out) around the bottom and edges of the mold. Gently loosen the edges of the bombe with a thin spatula, then place a serving plate on top. Hold the serving plate and mold together and invert it quickly. The bombe should unmold. If it doesnt, rap the plate a couple of times on the work surface. If it still doesnt unmold, return the towels to the still-inverted mold for 30 to 45 seconds and try again.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.