Recipe - Fresh Apricot Ice Cream

PATTI VDRJ67A
12 ounce Evaporated milk
1 pack Unflavored gelatin
Three fourths cup Sugar
12 ounce Apricot nectar
1 One half cup Fresh apricots; minced
about Three fourths lb
One half pt Plain yogurt
1 teaspoon Vanilla

Combine evaporated milk and gelatin in large saucepan. Heat, stirring
often, until gelatin dissolves. Add sugar and heat until it dissolves.
Using a wire whisk, stir in apricots, apricot nectar, yogurt and vanilla.
Pour mixture into canister of ice cream machine. Churn 2030 minutes or
until softly frozen. Pack into containers and freeze. For best flavor, let
ice cream soften slightly before serving. Makes 2 quarts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini