Fresh Apricot Ice Cream Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
12 ounce: Evaporated milk,
1 package: Unflavored gelatin,
3/4 cup: Sugar,
12 ounce: Apricot nectar,
1 1/2 cup: Fresh apricots, diced about 3/4 lb
1/2 pint: Plain yogurt,
1 tsp: Vanilla,
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 20-30 minutes or
until softly frozen. Pack into containers and freeze. For best flavor, let
ice cream soften slightly before serving. Makes 2 quarts.
Source from luhu.jp
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 20-30 minutes or
until softly frozen. Pack into containers and freeze. For best flavor, let
ice cream soften slightly before serving. Makes 2 quarts.
Source from luhu.jp