Apricot-lemon cream

Yield: 2 Quarts

Measure Ingredient
¼ ounce Unflavored gelatin
¼ cup Water
1 can Apricot halves drained 29oz
½ cup Sugar
2 cups Milk
1 can Frozen lemonade concentrate
Partially thawed (6oz)
1 teaspoon Vanilla extract
1 cup Whipping cream

In a medium saucepan, sprinkle gelatin over water; set aside until softened. Puree drained apricots in blender or food processor; set aside. Stir sugar into softened gelatin. Stir in pureed apricots.

Stir over medium heat until sugar and gelatin dissolve. Stir in milk, undiluted lemonade concentrate, vanilla and whipping cream.

Cool to room temperature. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes 2 quarts.

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