½ to ¾ cup powdered sugar
1 cup heavy cream
Drain apricots; reserve juice. Remove pits and force apricots through a sieve. Combine apricots, juice and sugar; stir until sugar is dissolved. Beat cream until stiff. Fold apricot mixture into cream. Turn into refrigerator trays and freeze about 2 hours at coldest temperature until almost solidly frozen. Remove from trays to a chilled bowl and beat with a chilled beater until smooth. Return to trays; freeze until firm, about 3 hours. 1¼ Quarts
VARIATIONS:
PEACH ALMOND ICE CREAM—Substitute 1 No. 2½ can peach halves for apricots. Reduce sugar to 2 tablespoons and add ¼ teaspoon almond extract to peach pulp. Proceed as above. 1¼ Quarts
PEAR MINT ICE CREAM—Substitute 1 No. 2½ can pear halves for apricots. Omit sugar and add 6 to 8 drops mint extract to pear pulp. Proceed as above. Serve with chocolate sauce. 1¼ Quarts
COFFEE MILK SHAKE
1 cup cold milk
½ cup cold, strong coffee
1 tablespoon sugar