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For the Custard Ice Cream Base: Heat cream, lowfat milk and sugar in heavy saucepan over medium heat 3 to 5 min, stirring occasionally.
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When warm, slowly whisk 1 c. cream mix into egg yolks, then return cream-egg yolks mix to saucepan and whisk till smooth.
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Cook over low heat, stirring, till mix thickens slightly and coats back of a spoon, about 6 to 8 min.
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Strain into bowl.
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For the Chocolate Ice Cream: Heat semisweet and unsweetened chocolate in top of double boiler set over, but not touching, simmering water.
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Add in 1 c. warm Custard Ice Cream Base.
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Stir well, then whisk into remaining Custard Ice Cream Base.
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Strain into medium bowl and place in freezer till well chilled, stirring occasionally, about 1 hour.
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When ice cream mix is cold, place in ice cream maker and freeze according to manufacturer's instructions.
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Immediately line 2-qt mold or possibly bowl with 3/4 to 1 inch of ice cream, using spatula or possibly spoon dipped in hot water if necessary, and place mold in freezer 2 to 24 hrs.
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For the Apricot Bombe Filling: Place apricots, 1 Tbsp.
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sugar and lemon juice in bowl of food processor or possibly blender and puree till smooth, about 2 min.
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Strain and set aside.
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Combine water and 1 c. sugar in small, heavy saucepan and boil over medium-high heat till clear, 5 min.
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Remove from heat and let cold.
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Stir egg yolks and apricot puree into syrup.
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Return to medium heat and whisk till thickened, 2 to 3 min, then remove from heat and beat till cold.
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Whip cream till it forms stiff peaks, then fold into apricot-egg yolk mix.
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Fill interior of ice cream-lined mold with mix, cover with plastic wrap and set in freezer till solid, 2 to 3 hrs.
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Remove plastic wrap and dip bowl in warm water till bombe is loosened.
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Place serving plate upside down on top of mold; holding mold and plate together, invert so which bombe drops onto plate.
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Smooth surface with spatula and return to freezer for 1/2 hour or possibly more to hard up.
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This recipe yields 12 servings.
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Comments: Substitute store-bought chocolate ice cream, slightly softened, if you wish.
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If you do not have good fresh apricots, substitute 1/3 c. dry apricots reconstituted in water for the fresh apricots and lemon juice.
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You can use a mold made for bombes, that can be found at fine cookware stores.
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For really fancy ones, check out flea markets and antique stores.
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But a Jell-O mold or possibly serving bowl will work as well.
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Before you begin, have everything cool - place the bowl or possibly mold you'll be using, plus any spoons or possibly spatulas, in the freezer to chill.
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When unmolding your bombe, dip the mold in warm water - but not long sufficient to heat the ice cream.
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Or possibly try wrapping a warm, damp kitchen towel (soak it in warm water, then wring it out) around the bottom and edges of the mold.
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Gently loosen the edges of the bombe with a thin spatula, then place a serving plate on top.
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Hold the serving plate and mold together and invert it quickly.
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The bombe should unmold.
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If it doesn't, rap the plate a couple of times on the work surface.
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If it still doesn't unmold, return the towels to the still-inverted mold for 30 to 45 seconds and try again.
