Mimi’s Apricot Ice Cream
(Double this recipe for 5 quarts.)
2 ½ cups sugar
1 cup water
2 beaten eggs
1 can condensed milk
4 lemons
1 pint cream
½ quart apricot nectar
¼ teaspoon salt
½ teaspoon almond extract
milk to fill
Boil sugar and water until sugar is dissolved. Add all the other ingredients and freeze.
Tuesday, July 31, 2007
Tuesday, July 24, 2007
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