Ingredients Jump to Instructions ↓

  1. 1 1/4 cups cream

  2. 1 (1 pound) can apricot pie filling

  3. 1 egg white

Instructions Jump to Ingredients ↑

  1. : 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.


Send feedback