Apricot Ice Cream

Apricot Ice Cream

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


  1. Puree the apricots in a food processor. Add the syrup. lemon juice and cream.
  2. Pour the mixture into the bowl of the machine and freeze.
  3. Makes about 1 quart.
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