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Fresh Apricot Ice Cream

Ingredients: 12 Ounce(s) Fresh apricots; diced about 3/4 lb 1 Package(s) Unflavored gelatin 3/4 Cup(s) Non-fat egg substitute (equivalent to 2 eggs) 12 Ounce(s) Apricot nectar 1/2 Pint(s) Plain yogurt 1 Teaspoon(s) Vanilla Directions: Combine evaporated milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whisk, stir in apricots, apricot nectar, yogurt and vanilla. Pour mixture into canister of ice cream machine. Churn 20-30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving. Makes 2 quarts.
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