The Ice Cream & Frozen Yogurt Cookbook/Mable and Gar Hoffman 2004

Apricot-Ginger Ice Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 quart N/A N/A 87 N/A 0g N/A 22g N/A 0mg


INGREDIENTS:
2 tablespoons water 1 teaspoon unflavored gelatin 3/4 cup dried apricots (about 3 ounces)
3/4 cup orange juice 2 teaspoons grated fresh ginger 3 (1-gram) packets of sugar substitute
1/4 cup sugar 1-1/2 cups half-and-half 1/8 teaspoon almond extract



1 COMBINE WATER AND GELATIN; Let stand at least 1 minute. In small saucepan, combine apricots, orange juice, and ginger. Simmer, covered, over low heat about 8 minutes or until apricots are soft. Remove from heat; immediately stir in softened gelatin. In blender or food processor fitted with a metal blade, combine cooked mixture, sugar substitute, and sugar. Process until pureed. Cool. Add half-and-half and almond extract. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions.

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