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    Fresh Apricot Ice Cream

    List of Ingredients




    The season for fresh apricots will be over soon, so now is the time to buy
    some of the tiny golden fruit for a batch of homemade ice cream.

    1 can (12 ounces) skimmed evaporated milk
    1 envelope plain gelatin
    3/4 cup sugar
    1-1/2 cups diced, ripe fresh apricots (about 3/4 pound)
    1 can (12 ounces) apricot nectar
    2 cups plain low-fat yogurt
    1 teaspoon vanilla or 1/2 teaspoon grated orange peel
    7 pounds ice
    1 cup rock salt


    Recipe



    Combine milk and gelatin in large saucepan. Heat, stirring often, until
    gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whip,
    stir in apricots, apricot nectar, yogurt and vanilla.

    Pour mixture into canister of ice cream maker and assemble the machine. Make
    alternate layers of ice and salt around the canister. Churn 20-30 minutes or
    until softly frozen. Pack into containers and freezer. For best flavor, let
    ice cream soften slightly before servings. Makes 2 quarts.
 

 

 

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