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.
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12 comments:
Marged and Mike made this recipe for our 24th of July party and it was divine
Sounds really good. Do you just stick it in the freezer? You don't have to churn it or anything?
Oops! You do need to use an icecream freezer that churns to make this. I better add that to the recipe. Thanks, Lisa Lou.
oh, ok...
we'll have to make it with you next time we come to slc.
I thought it was yumm as well!
Marged actually substituted half 'n half for the condensed milk, and it was fabulous
Thanks for mentioning that, Sue. Less fat, less calories...that's what we need.
I think it adds more calories because now it has the full cream plus the half 'n half. I don't know how many calories are in canned milk, but probably less than the half 'n half.
Sorry, I meant Squirrel Hollow not squirrel cottage
As you can see, I am having a problem posting a comment. What I said is: Squirrel and Squirrel's Niche are the same person. If I were to have my own blog it would be Squirrel Hollow. I started setting it up, but I didn't know how much information to reveal in my profile. Do I just not check allow profile to be viewed?
Sue, I am so happy you are setting up a blog. I don't know what I did about the profile. I don't think I wrote anything yet. Please let me know when you have your blog set up, so I can come for a visit. Would you like to visit Lisa's blog to get some ideas for yours?
I found this recipe on-line and thought maybe you might like it on your blog!
Raspberry Cottage Pancakes
Description:
This is a very unique buttery pancake topped with fresh raspberry syrup.
Ingredients:
1 cup cottage cheese
6 TBS butter
4 eggs
1/2 cup flour
Syrup: 1 cup maple syrup; 2/3 cup fresh raspberries; 2 TBS raspberry jam
Directions:
Heat griddle. Whip cottage cheese with fork until smooth. Blend in eggs and flour. Add melted butter. Use 2-3 tsp. of batter per pancake. Cook until bubbles appear dry and flip. Cook until golden. Combine syrup ingredients in saucepan. Cook over low heat until boils. Remove from hyeat and let sit. Top pancake with warm syrup and garnish with mint.
Recipe Summary:
Yield: 6
Prep Time: 10 min.
Cook Time: 10 min.
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