Recipe: Quick Apricot Ice Cream (blender or food processor)

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

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