Apricot Ice Cream
|Dried apricots||6 Ounce (1 Cup)|
|Hot water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Whipping cream/Evaporated milk||2⁄3 Cup (10.67 tbs), chilled|
|Almond flavor||1⁄8 Teaspoon|
Wash apricots thoroughly but quickly in cold water.
Pour hot water over them and allow to soak 4 hours; then cook in same water for 5 to 10 minutes, or until soft.
Put through food mill or puree sieve; there should be 1 cup of pulp and liquid.
If not, add water.
Cool; then chill about 15 minutes.
Boil sugar and 1/4 cup water together until syrup threads; pour hot syrup over stiffly beaten egg whites, and beat until smooth and thick with rotary egg beater.
Chill 15 minutes.
Meanwhile, put chilled cream or milk in bowl surrounded by chipped, ice and whip until very thick; then add almond flavoring and continue whipping until stiff.
Fold in chilled apricot puree; then fold in the egg white mixture lightly but thoroughly.
Turn into freezing tray of mechanical refrigerator and freeze until firm.
(If frozen in hand-turned ice cream freezer, the cream or evaporated milk need not be whipped.).