Apricot-lemon Cream Recipe
Yield: 2 QuartsRecipe by luhu.jp
Ingredients:
1/4 ounce: Unflavored gelatin,
1/4 cup: Water,
1 can: Apricot halves drained 29oz,
1/2 cup: Sugar,
2 cup: Milk,
1 can: Frozen lemonade concentrate,
Partially thawed, 6oz
1 tsp: Vanilla extract,
1 cup: Whipping cream,
Directions:
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 manufacturers directions. Makes 2 quarts.
Source from luhu.jp
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 manufacturers directions. Makes 2 quarts.
Source from luhu.jp