- 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.