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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.
| 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 |
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