Fresh Apricot Ice Cream **

21.08.2008 | Author: Cook | Posted in Ice cream
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Fresh Apricot Ice Cream **


Servings: 1
Ingredients: 

  • PATTI
    • 

  • 12 oz Evaporated milk                 1 1/2 c  Fresh apricots; diced
    • 

  • 1 pk Unflavored gelatin                       - about 3/4 lb
    • 

  • 3/4 c  Sugar                             1/2 pt Plain yogurt
    • 

  • 12 oz Apricot nectar                      1 ts Vanilla
    •

Combine evaporated milk and gelatin in large saucepan. Heat, stirring
often, until gelatin dissolves. Add sugar and heat until it dissolves.
Using a wire whisk, stir in apricots, apricot nectar, yogurt and vanilla.
Pour mixture into canister of ice cream machine. Churn 20-30 minutes or
until softly frozen. Pack into containers and freeze. For best flavor, let
ice cream soften slightly before serving. Makes 2 quarts.





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