Sunday, June 27, 2010
Apricot Ice Cream
1 can (12 oz) skimmed evaporated milk
1 envelope plain gelatin
3/4 cup sugar
6 fresh apricots, diced
1-1/2 cups apricot nectar
1 cup low-fat plain yogurt
1 tsp vanilla
1. Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar; heat until it dissolves.
2. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla.
3. Pour mixture into ice cream maker; freeze according to manufacturer's directions.