Apricot Ice Cream

Image of farm fresh apricots.

Apricot Ice Cream

Courtesy of Good Humus Produce in Capay.
Course Dessert
Servings 4 quarts


  • cups sugar
  • 4 eggs
  • 6 cups milk
  • 4 cups light cream
  • 2 teaspoons salt
  • 1 blenderful whole apricots, pitted


  • Pre-blend apricots, then set aside.
  • In clean, empty blender, beat eggs until light, then add sugar gradually, beating until mixture thickens. Add remaining ingredients and mix thoroughly, including your pre-blended fruit (Claire uses an entire blenderful, which is at least 1 quart). Freeze in an ice cream maker (per machine instructions).