Apricot-Almond Ice Cream

Apricot-Almond Ice Cream
Makes 1 generous quart.

1 lb. dried apricots
1 cup milk
1 cup sugar
2 cups half and half
2 tsp. almond extract
2 oz. slivered almonds
Rock salt

Reserve 1/4 of the apricots. Place remaining fruit in saucepan with water to cover. Bring to a boil, reduce heat, and simmer, covered for 15 minutes. Cool, drain, and puree in food processor or blender. Yield should be approx. 1-1/2 cups. Set aside.

Scald milk. Remove from heat, add sugar, and stir until dissolved. Mix in apricot puree, half and half, and almond extract until well blended. Chill thoroughly, several hours or overnight.

While fruit mixture chills, chop reserved apricots, toast almonds in a dry skillet and set aside.

Freeze chilled fruit mixture in ice cream maker, surrounded by ice and rock salt, according to manufacturer's directions. Fold chopped apricots and almonds into fresh ice cream.

Tip into a freezer container, cover tightly, and ripen several hours or overnight.

This is *so* good! Had to share the recipe.

Ann in TX


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