1/2 lb Sun dried apricots
1 c Raw sweet cream
1 ts Honey
Soak apricots overnight, then run through a liquifier. Take
approximately 1 cup of the apricot puree and mix with the cream and
honey. Run mixture through liquifier and place in the freezer. To
insure the icecream will be creamy when finished, stir every 15
minutes or so for the first hour.
Recipe by Gypsy Boots
Recipe FROM: Bare Feet And Good Things To Eat, 1965