Beat yolks and sugar until pale. Add hot milk and beat on low speed until mixed.
Step 2
Return mixture to saucepan. Cook gently over low heat stirring until mixture coats the back of a spoon. Remove from heat. Stir in Golden Circle Apricot Nectar juice and cream. Refrigerate until cool.
Step 3
Pour mixture into a shallow baking dish. Freeze for 2 hours until ice-cream is just frozen. Transfer mixture to a bowl. Whisk ice-cream on low to break-up icicles. Transfer to an airtight container and return to freezer until ready to use.