Apricot Ice Cream

Yield: 4 to 5 servings

Ingredients

• 1 1/4 cups cream
• 1 (1 pound) can apricot pie filling
• 1 egg white

Instructions

1. Whip the cream until soft peaks are formed, then fold in the pie filling.
2. In a clean bowl whip the egg white until stiff but not dry and fold into the cream and apricot mixture.
3. Pour into a container, cover and freeze until firm.
4. About 20 minutes before serving, transfer the ice cream to the refrigerator.