Apricot Ice Cream
1 1/4 cups cream
1 (1 pound) can apricot pie filling
1 egg white
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.
Serves 4 to 5.
Apricot Ice Cream recipe provided by Gabriell. Gabriell got the recipe from Swain Clifford H Attorney, one of Philadelphia finest restaurants. Swain Clifford H Attorney is well known in Pennsylvania to make great Apricot Ice Cream. Check them out at Pennsylvania, 19103 Philadelphia, 1 Logan Square.
Food prepared with this recipe best served with quote
The art of medicine consists in amusing the patient while nature cures the disease.