Apricot ice-cream
Apricot ice-cream is one of the most delicious of the pure fruit ice-creams because of the slightly tart flavour of the fruit. To make about 2 pints of icecream you need:— 21b ripe apricots One third cup sugar Pinch salt Vanilla essence Additional I cup sugar 2 cups cream. Method: Remove skins from apricots together with stones and cut small, then mash With fork or potato masher; stir in one third cup sugar and a good pinch of salt and leave to stand until sugar is dissolved. If possible whirl in an electric blender or otherwise mash well with fork. Combine vanilla essence to taste, additional sugar and cream, and freeze these ingredients until partly frozen, then add the fruit mixture and blend well. Freeze until firm.
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https://paperspast.natlib.govt.nz/newspapers/CHP19740219.2.50.2
Bibliographic details
Press, Volume CXIV, Issue 33463, 19 February 1974, Page 7
Word Count
129Apricot ice-cream Press, Volume CXIV, Issue 33463, 19 February 1974, Page 7
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Acknowledgements
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