
Apricot Ice Cream
Courtesy of Good Humus Produce in Capay.
Course Dessert
Servings 4 quarts
Ingredients
- 2½ cups sugar
- 4 eggs
- 6 cups milk
- 4 cups light cream
- 2 teaspoons salt
- 1 blenderful whole apricots, pitted
Instructions
- 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).