Place the apricots in a small saucepan, add the spices and cover with the water. Bring to a gentle simmer for about 5 minutes; until apricots are soft (most of the water will evaporate). Remove from the heat and allow to cool before roughly chopping apricots.
For the Custard:
Place the Carnation Light Evaporated milk and corn flour in a saucepan and slowly bring to the boil, stirring constantly. Meanwhile, mix the eggs, egg yolks, vanilla and Carnation Light Condensed milk together in a glass bowl. Put over a pan of boiling water and heat whilst stirring until thickened. Set aside to cool.
For the meringue:
Place the caster sugar in a small saucepan and cover with the water. Bring to the boil without stirring and cook until the syrup reaches soft ball stage. Beat the egg whites until they start turning white and fluffy, slowly pour in the hot syrup. Continue to beat until cool and glossy. The meringue will double in size.
Add the chopped apricots to the custard and stir well then gently fold in the meringue. Pour the mixture into the prepared tin and freeze overnight. Cut into slices to serve.