We have an apricot tree and golden raspberry plants and every year we make Apricot Golden Raspberry Jam. As we were making it a few days ago, we thought it would be a great addition to an ice cream. Because the jam was sweetened, we reduced the sugar in the custard to 1/2 cup. We added some almonds for flavor and texture, as well. It seemed like a good idea to try to make the ice cream into bonbons, but we need to develop the ice cream/chocolate enrobing technique. We made a mess! The chocolate coating is a bittersweet chocolate ganache - and it tastes delicious with the ice cream. We'll try this again and again until we get it right! We won't mind eating our experiments!