- Apricot & Icewine Tea Bread Mix
- 250mL Apricot & Bay Vinegar
- 1 cup sour cream
- 1 cup cream cheese
- Chocolate to gain the top of the cake
Boil Kettle and Make Tea Bread.
Make two thin cakes approximately 8 inches in diameter. Bake for about 10 minutes -- until brown, use skewer as tester. Place aside and let cool.
Reduce a bottle of Apricot & Bay Vinegar in a saucepan for about 10 minutes. Place in fridge to cool on a wire rack.
Place chilled vinegar, cream cheese and sour cream in an icecream maker. The mixture takes about 15-20 minutes to freeze.
Assemble by placing one cake on a plate, top with ice cream, then layer the second cake and garnish with chocolate. Place in freezer for 20 minutes and serve!
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