Apricot Ice-cream
- 1 (12 ounce) can evaporated milk
- 1 (1/4 ounce) envelope plain gelatin
- 3⁄4 cup sugar
- 6 (3/4 lb) B & R Farms fresh apricot frozen Puree
- 1 cup plain yogurt
- 1 teaspoon vanilla
Directions
- Combine milk and gelatin in large saucepan.
- Heat, stirring often, until gelatin dissolves.
- Add sugar; heat until it dissolves.
- Using a wire whisk, stir in apricot frozen puree, nectar, yogurt, and vanilla.
- Pour mixture into ice cream maker; freeze according to manufacturer's directions.
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