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  • Fresh Apricot Ice Cream

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    Fresh Apricot Ice Cream
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x (12-oz) can fat-free evaporated lowfat milk
    • 1 env plain gelatin
    • 3/4 c. granulated sugar
    • 1 1/2 c. finely diced, ripe fresh apricots (about3/4pound)
    • 1 x (12-oz) can apricot nectar (1 1/2 c.)
    • 2 c. plain low-fat yogurt
    • 1 tsp vanilla or possibly 1/2 tsp. grated orange peel (orange part only)
    • 7 lb small ice cubes
    • 1 c. rock salt or possibly table salt, according to ice cream maker directions

    Directions

    1. Combine lowfat milk and gelatin in large saucepan. Heat on medium heat, stirring often, till gelatin dissolves. Add in sugar and heat till it dissolves. Using a wire whip, stir in apricots, apricot nectar, yogurt and vanilla.
    2. Pour mix into canister of ice cream maker and assemble the machine. Make alternate layers of ice and salt around the canister. Churn 20 to 30 min or possibly till softly frzn. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving.

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