Apricot Ice Cream

CIMG3598

Yield: 4 quarts of ice cream

  • 2 c milk
  • 1 3/4 c sugar
  • 1/2 tsp salt
  • 2 c half & half
  • 1 tbsp vanilla extract
  • 4 c whipping cream
  • 4 c apricot puree

Scald milk until bubbles form around edge; remove from heat. Add sugar and salt; stir until dissolved. Stir in half & half, vanilla, whipping cream and apricot puree. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream maker. 🙂

  1. Keeping up with the Andelins » Blog Archive » Apricots - pingback on 11 August 2010 at 9:13 pm

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