Yield: 4 quarts of ice cream
- 2 c milk
- 1 3/4 c sugar
- 1/2 tsp salt
- 2 c half & half
- 1 tbsp vanilla extract
- 4 c whipping cream
- 4 c apricot puree
Scald milk until bubbles form around edge; remove from heat. Add sugar and salt; stir until dissolved. Stir in half & half, vanilla, whipping cream and apricot puree. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream maker. 🙂
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