Apricot Almond Cream
|Apricot||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Ice cubes||2 Cup (32 tbs)|
|Vanilla ice cream||1 Pint, cut in to chunks|
|Almond extract||3⁄4 Teaspoon|
1. In medium-sized bowl, stir gelatin and boiling water until gelatin dissolves. Add ice cubes, stirring, until gelatin begins to thicken, about 4 minutes. Discard any undissolved ice.
2. In blender at medium speed, blend gelatin mixture with ice cream and almond extract about 30 seconds, just until mixed. Spoon apricot cream into 6 dessert glasses. Refrigerate about 30 minutes or until set.