Fresh Apricot Ice Cream

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Fresh Apricot Ice Cream

fruits, ice cream

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12 oz evaporated milk
1 pkg unflavored gelatin
3/4 cup sugar
12 oz apricot nectar
1 1/2 cup fresh apricots; diced about 3/4 lb
1/2 pint 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 20-30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving. Makes 2 quarts.