Apricot frost

Apricot frost

Apricot frost

Apricot frost photo 1
Apricot frost photo 2
Apricot frost photo 3


  • 14 oz - 1 lb
  • pkg - 1 oz
  • sugar
  • slightly beaten egg yolks - 3 item
  • lemon juice - 1/3 c
  • milk - 2 c
  • light cream - 1 c
  • stiffly beaten egg whites - 3 item

How to make apricot frost:

Drain apricots, reserving 1 cup syrup. Mix gelatin, sugar, syrup, and egg yolks. Heat, stirring until mixture comes to boil. Remove from heat. Sieve apricots. Add to gelatin. Add lemon juice. Stir in milk and cream. Freeze firm in refrigerator trays. Break in chunks and beat smooth. Fold in egg whites. Freeze firm in trays. Makes 2 1/2 quarts.

Recipe categories: Desserts, Frozen desserts, Fruit.

Apricot frost
Average rating: 3.6 of 5, total votes: 7
Cook. Time: PT10M
Total Time: PT10M

Cause of complaint:

Related ingredients:
sugar, granulated sugar, milk
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