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Nancy's Kitchen - Tried and Tested Recipes
Apricot Ice Cream






Apricot Ice Cream

12 ounce can eEvaporated 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 Teaspoon Vanilla

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.

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