Apricot Frost
photo by French Tart
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
2 1/2 quarts
- Serves:
- 20
ingredients
- 2 (15 1/4 ounce) cans apricot halves
- 1 (3 ounce) package orange gelatin
- 1 1⁄2 cups granulated sugar
- 3 egg yolks, slightly beaten
- 1⁄3 cup lemon juice
- 2 cups whole milk
- 1 cup light cream
- 3 egg whites, stiffly beaten
directions
- Drain apricots, reserving 1 cup of the syrup.
- In a saucepan, mix gelatin, sugar, syrup & egg yolks.
- Heat, stirring until mixture comes to boil, then remove from heat.
- Run apricots through a sieve [or otherwise mash them properly!], then add them to the gelatin.
- Add lemon juice, then stir in milk & cream.
- Freeze in refrigerator trays of metal baking dish.
- Break into chunks & beat smooth.
- Fold in egg whites, then pour into trays & freeze until firm.
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Reviews
-
Syd - you have such a GORGEOUS selection of fruity recipes, and this was another STUNNER!!! I made this in my ice cream maker and it was perfect! I then topped it with your apricot sauce, for a double apricot whammy! The finishing touch was a GLUG of Apricot Brandy - DH LOVED it, as did I! A delightful additon to my ever expanding Sydney Mike FRUITY recipes!! Thanks for posting such a fruity and LIGHT recipe, it was very refreshing & a keeper for us. FT:-)