| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Ice cream, Fruits |
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Evaporated milk |
| 1 |
pk |
Unflavored gelatin |
| 3/4 |
c |
Sugar |
| 12 |
oz |
Apricot nectar |
| 1 1/2 |
c |
Fresh apricots; diced about 3/4 lb |
| 1/2 |
pt |
Plain yogurt |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
PATTI - VDRJ67A
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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