QUICK APRICOT ICE CREAM

1 (16 oz) can apricots
1 (14 oz) sweetened condensed milk
juice and finely grated zest of 1 large juicy lemon
2/3 cup heavy (whipping) cream, whipped

Drain the apricots, puree the flesh in a blender or food processor to make up to 1 1/2 cups with some of the juice.

Whip the puree with the condensed milk and lemon juice and zest in a bowl or mix in a food processor or a blender.

Fold in the whipped cream. Pour the mixture into a container, cover and freeze until firm, beating well after about 1 1/2 hours.

About 30 minutes before serving transfer the ice cream to the refrigerator.

Serving suggestion:
Serve with a compote of lemons and gingersnaps.

Servings: 5
Adapted from unknown source