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Apricot Cream

  • 2 quarts whipped cream
  • 8 ounces sugar
  • 2 quarts ripe apricots, peeled
  • 8 ounces powdered white sugar
Add 8 ounces of sugar to the whipped cream.

Peel the apricots. As you peel, sprinkle 8 ounces of powdered white sugar over them. Mash quickly with a silver tablespoon or run through a colander if the apricots are not soft and ripe. Stir into the whipped cream and freeze, reserving about 1/4 of the cream to add when the cream begins to sink in freezing.
Submitted by Tess M Feb 6, 2010
15 min 30 min 45 min


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