Fresh Apricot Ice Cream
Fresh Apricot Ice Cream recipe
Yield
6 servingsPrep
20 minCook
20 minReady
9 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
evaporated milk
|
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 177 | ml |
sugar
|
|
| 346.8 | ml/g |
apricot nectar
|
|
| 355 | ml |
apricots
fresh, diced, about 3/4 lb |
*
|
| 237 | ml |
yogurt, plain
|
*
|
| 5 | ml |
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.
