Apricot Ice Cream
- 1 1/4 cups cream
- 1 (1 lbs) can apricot pie filling
- 1 egg white
Whip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the egg white until stiff but not dry and fold into the cream and apricot mixture. Pour into a container, cover and freeze until firm.
About 20 minutes before serving, transfer the ice cream to the refrigerator.
- About 1 quart