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.
In 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.
Ice Cream Recipes