it steady once the ice begins to melt Stir for a few minutes, then just once in a while, until the mixture has cooled It is important that the egg mixture cools down in 20 minutes or less so that salmonella bacteria do not have a chance to reproduce and it is safe to use (If you do not have ice on hand, place the bowl in your freezer and stir once in a while.) Once cool, transfer to a container, cover tightly, and refrigerate for at least 2 hours or preferably overnight DAY 2 Place the silicone mold or metal Bundt mold in a large mixing bowl and place it the freezer Remove the caramel mixture from the refrigerator and blend it for 1 minute with an immersion blender Freeze in an ice cream maker following the manufacturer’s instructions Scrape the caramel ice cream into the mold, and using a rubber spatula, spread it on all sides of the mold, leaving the middle empty; freeze for 1 hour Spread the ice cream again if it has settled on the bottom of the mold, so that it coats the sides of the mold This can happen if your home ice cream maker does not freeze the mixture hard Make the frozen mousse First whip the heavy cream to soft peaks, transfer to a mixing bowl, and refrigerate Roughly chop the caramelized nuts and cut the dried apricots into ¼inch dice Set aside Begin whipping the egg whites in the mixer on the lowest speed using the whisk attachment Double-check the ... Spread the ice cream again if it has settled on the bottom of the mold, so that it coats the sides of the mold This can happen if your home ice cream maker does not freeze the mixture hard Make the frozen... Freeze in an ice cream maker following the manufacturer’s instructions Scrape the caramel ice cream into the mold, and using a rubber spatula, spread it on all sides of the mold, leaving the middle empty; freeze for 1 hour... First whip the heavy cream to soft peaks, transfer to a mixing bowl, and refrigerate Roughly chop the caramelized nuts and cut the dried apricots into ¼inch dice Set aside Begin whipping the egg whites in the mixer on