Apricot Ice Cream


Apricot Ice Cream 1 (12-ounce) can skimmed evaporated milk 1 envelope plain gelatin 3/4 cup granulated sugar 6 fresh apricots (3/4 pound), diced 1 1/2 cups apricot nectar 1 cup low-fat plain yogurt 1 teaspoon vanilla extract


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 Apricots, Nectar, Yogurt, And Vanilla. Cool. Pour Mixture Into Ice Cream Ma

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