|Canned apricot halves||29 Ounce (1 Can, 3 1/2 Cups)|
|Orange-flavored gelatin||3 Ounce, flavored (1 Package)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Slightly beaten egg yolks||3|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Light cream||1 Cup (16 tbs)|
|Stiff beaten egg whites||3|
Drain apricots, reserving 7 cup syrup.
Mix gelatin, sugar, reserved syrup, and the egg yolks.
Heat, stirring constandy, just till mixture comes to boiling.
Remove from heat.
Sieve apricots; add to the gelatin mixture.
Add lemon juice.
Stir in milk and cream.
Freeze firm in refrigerator trays.
Break in chunks and beat with electric beater till smooth.
Fold in the beaten egg whites.
Return mixture to trays; freeze firm.