Apricot Cream-Cheese Ice Cream

• 6 fresh apricots (about 1 pound)
• 1 cup sugar
• 8 ounces cream cheese, softened
• 1 cup milk
• 1/2 cup heavy cream
• 2 teaspoons fresh lemon juice

1. Pit apricots and coarsely chop.
2. In a 2-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved.
3. Cook mixture, stirring occasionally, until apricots are softened, about 5 minutes, and cool.
4. Chill mixture, covered, until cold and up to 2 days.
5. In a blender blend cream cheese and milk until smooth.
6. Using a long-handled spoon stir in heavy cream, lemon juice, and apricot mixture (do not blend).
7. Freeze mixture in an ice-cream maker.
8. Transfer ice cream to an airtight container and put in freezer to harden.

fresh apricots, sugar, cream cheese, milk, heavy cream, lemon juice

Taken from www.epicurious.com/recipes/food/views/apricot-cream-cheese-ice-cream-101796 (may not work)