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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

Purée 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.

Posted by Marilynn, chief_cook2 on Apr 5, 2003

Source: http://www.nancys-kitchen.com

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