Ingredients:

One 12-ounce can skimmed evaporated Milk

1 envelope plain gelatin

3/4 cup sugar

1-1/2 cups (about 3/4 pound) ripe fresh California Apricots, diced

One 12-ounce can Apricot Nectar

2 cups plain low-fat Yogurt

1 teaspoon vanilla or 1/2 teaspoon grated orange peel

7 pounds small ice cubes

1 cup rock salt or table salt, according to ice cream maker

Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whip, stir in apricots, apricot nectar, yogurt and vanilla. Pour mixture into canister of ice cream maker and assemble the machine. Make alternate layers of ice cubes and salt around the canister. Churn 20 to 30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving.

Makes: about 2 quarts

From the California Fresh Apricot Council
19 Sherwood Court, San Francisco, CA 94127
(415) 584-4063 www.califapricot.com

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