Recipe: No-Churn Apricot Ice Cream

Ingredients

• 1 14oz can sweetened condensed milk, set aside 3 tbs—you won’t need them
• 2 cups heavy whipping cream
• 8oz B&R Farms Apricot Spread
• ¼ tsp salt
• ½ tsp vanilla
• ¼ tsp almond extract

Directions

1. Place heavy cream, sweetened condensed milk, half of the apricot spread, salt, vanilla and almond extract in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer).
2. Whip on medium to medium high for approximately 2 minutes until thick. Stop before soft peaks form.
3. Layer the mixture into a loaf pan or ice cream container of your choice - adding dollops of the remaining apricot spread on top. Then take a knife or skewer and make a few figure eight patterns to swirl in the jam
4. Cover with plastic wrap and freeze until firm – at least 6 hours or overnight.