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Categories:Viewed: 29 - Published at: a year ago
Ingredients
- 2 (15 1/4 ounce) cans apricot halves
- 1 (3 ounce) package orange gelatin
- 1 12 cups granulated sugar
- 3 egg yolks, slightly beaten
- 13 cup lemon juice
- 2 cups whole milk
- 1 cup light cream
- 3 egg whites, stiffly beaten
Method
- 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.
