Enjoy Being At Home With Ice Cream

Traveling around the world is a lot of fun, but it’s also fun, especially during the summer time, to stay at home and enjoy your friends and family (which, in our case definitely includes our German Shepard Misty MoonBeam.)

On hot holidays such as Memorial Day and July 4, it’s especially fun to make home made ice cream. (Something Misty loves.)

Here are two recipes for delicious apricot ice cream: one is made in the traditional way, and the other one if faster because you probably have plenty to do.

Apricots, of course, deliver high amounts of vitamin A and vitamin C, along with a good amount of potassium. (But you don’t have to tell that to the kids if you don’t want to.) Just let them enjoy the taste of this fruity blend.

Fresh Apricot Ice Cream

1 can (12 ounces) skimmed evaporated milk

1 envelope plain gelatin

3/4 cup sugar

11/2 cups diced, ripe fresh California apricots (about 3/4 pound)

1 can (12 ounces) apricot nectar

2 cups plain low-fat yogurt

1 teaspoon vanilla extract or 1/2 teaspoon grated orange zest

For the ice cream freezer:

7 pounds small ice cubes

1 cup rock salt or table salt, according to ice cream maker directions

Combine milk and gelatin in a large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whip, stir in apricots, apricot nectar, yogurt, and vanilla extract. Chill.

Pour mixture into chilled canister of ice cream make and assemble the machine. Make alternate layers of ice and salt around the canister. Churn 20 or 30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving.

Makes about 2 quarts.

Fast and Fresh Apricot Ice Cream

1 quart vanilla ice cream, softened

1 pound ripe, fresh California apricots, diced

Quickly stir ice cream and apricots together in a large bowl to combine, and then spoon into freezer container.

Freeze for 1 hour; stir mixture to get an even distribution of apricots. Return to freezer and freeze for 3 hours or until firm. Place ice cream in refrigerator 15 minutes before serving to soften slightly.

Makes 4 1/2 cups.

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