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Source: America's Favorite Food Associations

Peach or Apricot Ice Cream
A great idea for hot summer days!
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Serves: varies
Prep Time: 20 minutes
Cook Time: 20 minutes
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16 ounces light cream
8 ounces heavy cream
6 ounces granulated sugar
6 egg yolks
8 ounces American Spoon, Apricot or Peach Preserves




Place light cream and 3 ounces of the sugar in a saucepan and bring to a boil. Cover and remove from the heat.

In a stainless bowl, mix egg yolks and remaining sugar with an electric mixer until it whitens and forms a ribbon.

Place the boiled light cream and sugar mixture on low heat Add 4 oz of the light cream/sugar mixture to the egg yolk mixture to temper. Pour the egg yolk mixture into saucepan and simmer until the cream is thickened and cooked This mixture must be stirred constantly and only brought up to 185 never boil, or the cream and egg yolks will curdle. Remove from heat and strain into a bowl. Add the cold heavy cream and the preserves. Stir until cooled. Place in ice cream maker. Proceed with regular directions for ice cream maker. Yields 1 1/2 quarts






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