Apricot Ice Cream
- 1 1/4 cups cream
- 1 (1 pound) can apricot pie filling
- 1 egg white
- Whip the cream until soft peaks are formed, then fold in the pie filling.
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.
Serves 4 to 5.