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

1. Combine milk and gelatin in large saucepan.
2. Heat, stirring often, until gelatin dissolves.
3. Add sugar; heat until it dissolves.
4. Using a wire whisk, stir in apricot frozen puree, nectar, yogurt, and vanilla.
5. Pour mixture into ice cream maker; freeze according to manufacturer's directions.