Fresh Apricot Ice Cream

Yield: Makes about 2 quarts

Ingredients

• 1 can (12 ounces) skimmed evaporated milk
• 1 envelope plain gelatin
• 3/4 cup sugar
• 1 - 1/2 cup diced, ripe fresh California apricots (about 3/4 pound)
• 1 can (12 ounces) apricot nectar
• 2 cups plain low-fat yogurt
• 1 teaspoon vanilla or 1/2 teaspoon grated orange peel
• 7 pounds small ice cubes
• 1 cup rock salt or table salt, according to ice cream maker directions

Preparing

Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire ship, stir in apricots, apricot nectar, yogurt, and vanilla. Pour mixture into canister of ice cream maker and assemble the machine. Make alternate layers of ice and salt around the canister. Churn 20 to 30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving.

Fast & Fresh Apricot Ice Cream

Yield: Makes about 4 1/2 cups

Ingredients

• 1 quart vanilla ice cream, softened
• 1 pound ripe, fresh California apricots, diced

Preparing

Quickly stir ice cream and apricots together in large bowl to combine, spoon into freezer container. Freeze for 1 hour; stir mixture to get an even distribution of apricots. Return to freezer and freeze for 3 hours or until firm. Place ice cream in refrigerator 15 minutes before serving to soften slightly.

Additional Resources

Learn about California Apricots.

Other recipes from Produce Pete.