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    Apricot Lemon Cream


    Source of Recipe


    www.astray.com
    1/4 ounce unflavored gelatin
    1/4 cup water
    29 ounces apricot halves drained
    1/2 cup sugar
    2 cups milk
    6 ounces frozen lemonade concentrate, partly thawed
    1 teaspoon vanilla
    1 cup whipping cream

    In a medium saucepan, sprinkle gelatin over water; set aside until softened. Puree drained apricots in blender or food processor; set aside. Stir sugar into softened gelatin. Stir in pureed apricots. Stir over medium heat until sugar and gelatin dissolve. Stir in milk, undiluted lemonade concentrate, vanilla and whipping cream. Cool to room temperature. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes 2 quarts.

 

 

 

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