Apricot or Peach Ice Cream

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


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


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.