FRESH APRICOT ICE CREAM
Makes about 2 quarts
1 can (12 oz.) skimmed evaporated milk
1 envelope plain gelatin
3/4 cup sugar
1 1/2 cups diced, ripe fresh apricots (about 3/4 lb.)
1 can (12 oz.) apricot nectar
1/2 pint low-fat plain yogurt
1 teaspoon vanilla or 1/2 teaspoon grated orange peel
7 lb. small ice cubes
1 cup rock salt or table salt (according to ice
cream maker directions)
Combine skimmed 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 to 30 minutes or until softly frozen.
Pack into containers and freeze.
For best flavor, let ice cream soften slightly before serving.
Apricot Producers of California www.apricotproducers.com/
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