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Apricot Ice Cream

Two 16-oz. cans apricots packed
in heavy syrup, drained, liquid discarded

3/4 cup simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream

Puree the apricots in a food processor. Add the syrup, lemon juice and cream. Pour the mixture into the bowl of the
machine and freeze. Makes about 1 quart.

Posted by Marilynn, chief_cook2 on Apr 5, 2003

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