Apricot-Lemon Cream Recipe

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Apricot-Lemon Cream Ingredients

1/4 oz unflavored gelatin
1/4 cup water
1 can apricot halves drained 29oz
1/2 cup sugar
2 cup milk
1 can frozen lemonade concentrate
1 partially thawed (6oz)
1 tsp vanilla extract
1 cup whipping cream

A Recipe for
Apricot-Lemon Cream

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This is a recipe for Apricot-Lemon Cream from the recipe cookbook of Recipes-to-go (Fruit)

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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

Apricot-Lemon Cream

Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

Apricot-Lemon Cream Directions

In a medium saucepan, sprinkle gelatin over water; set aside until
softened. Puree drained apricots in blender or food processor; set
aside. Stir sugar into softened gelatin. Stir in pureed apricots.
Stir over medium heat until sugar and gelatin dissolve. Stir in
milk, undiluted lemonade concentrate, vanilla and whipping cream.
Cool to room temperature. Pour into ice cream canister. Freeze in ice
cream maker according to manufacturer's directions. Makes 2 quarts.

Serves: 2

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Apricot-Lemon Cream Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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