Apricot or Peach Ice Cream

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 1 qt. can apricots or peaches
  • 1 quart cream
  • 2 cups sugar

Method

Scald the cream and melt in it one cup of the sugar, then set away to cool or freeze. Drain off the apricot or peach juice and save it for pudding sauce. Rub the pulp through a puree sieve. When the cream is partly frozen add the fruit pulp and freeze as usual.