Recipe for Apricot Ice Cream
- Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
- 3/4 cup simple syrup
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream
- Puree the apricots in a food processor. Add the syrup. lemon juice and cream.
- Pour the mixture into the bowl of the machine and freeze.
- Makes about 1 quart.