Fresh Apricot Ice Cream Recipe
Servings: 1
Ingredients
- 1 x (12-oz) can fat-free evaporated lowfat milk
- 1 env plain gelatin
- 3/4 c. granulated sugar
- 1 1/2 c. finely diced, ripe fresh apricots (about3/4pound)
- 1 x (12-oz) can apricot nectar (1 1/2 c.)
- 2 c. plain low-fat yogurt
- 1 tsp vanilla or possibly 1/2 tsp. grated orange peel (orange part only)
- 7 lb small ice cubes
- 1 c. rock salt or possibly table salt, according to ice cream maker directions
Directions
- Combine lowfat milk and gelatin in large saucepan. Heat on medium heat, stirring often, till gelatin dissolves. Add in sugar and heat till it dissolves. Using a wire whip, stir in apricots, apricot nectar, yogurt and vanilla.
- Pour mix into canister of ice cream maker and assemble the machine. Make alternate layers of ice and salt around the canister. Churn 20 to 30 min or possibly till softly frzn. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4892g | |
| Calories 1619 | |
| Calories from Fat 388 | 24% |
| Total Fat 44.16g | 55% |
| Saturated Fat 27.27g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 113955mg | 4748% |
| Potassium 2340mg | 67% |
| Total Carbs 269.63g | 72% |
| Dietary Fiber 2.3g | 8% |
| Sugars 267.02g | 178% |
| Protein 43.96g | 70% |
