Homemade Apricot Ice Cream

Ingredients

• 2 cups Fresh apricots, pitted and chopped
• 2 cups Heavy cream
• 1 can (14 ounces) Sweetened condensed milk
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt

Instructions

1. Begin by washing the fresh apricots thoroughly. Cut them in half, remove the pits, and chop them into small pieces.
2. In a mixing bowl, combine the chopped apricots with a pinch of salt. Let them sit for about 10 minutes to release their juices.
3. In another bowl, whisk together the heavy cream and sweetened condensed milk until well combined. Add the vanilla extract.
4. Gently fold the apricot mixture into the cream mixture. Be careful not to overmix; you want to maintain some chunks of apricot for texture.
5. Transfer the mixture into an airtight container. Smooth the top with a spatula and cover it with a lid.
6. Freeze the mixture for at least 6 hours or until firm. For best results, let it freeze overnight.
7. When ready to serve, remove the ice cream from the freezer and let it sit for about 5-10 minutes to soften slightly before scooping.

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