Fresh Apricot Ice Cream
65
Fresh Apricot Ice Cream recipe
Ingredients
| 12 | ounces |
evaporated milk
|
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ¾ | cup |
sugar
|
|
| 12 | ounces |
apricot nectar
|
|
| 1 ½ | cups |
apricots
fresh, diced, about 3/4 lb |
* |
| ½ | pint |
yogurt, plain
|
* |
| 1 | teaspoon |
vanilla extract
|
Directions
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 to 30 minutes or until softly frozen.
Pack into containers and freeze.
For best flavor, let ice cream soften slightly before serving.
Nutrition Facts
Serving Size 122g (4.3 oz)Amount per Serving
Calories 28311% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
10%
Trans Fat
0g
Cholesterol 13mg
4%
Sodium 64mg
3%
Total Carbohydrate
19g
19%
Dietary Fiber 1g
2%
Sugars g
Protein
19g
Vitamin A 27%
•
Vitamin C 86%
Calcium 13%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
