Apricot Frost

• 2 (15 1/4 ounce) cans apricot halves
• 1 (3 ounce) package orange gelatin
• 1 12 cups granulated sugar
• 3 egg yolks, slightly beaten
• 13 cup lemon juice
• 2 cups whole milk
• 1 cup light cream
• 3 egg whites, stiffly beaten

1. Drain apricots, reserving 1 cup of the syrup.
2. In a saucepan, mix gelatin, sugar, syrup & egg yolks.
3. Heat, stirring until mixture comes to boil, then remove from heat.
4. Run apricots through a sieve or otherwise mash them properly!
5. , then add them to the gelatin.
6. Add lemon juice, then stir in milk & cream.
7. Freeze in refrigerator trays of metal baking dish.
8. Break into chunks & beat smooth.
9. Fold in egg whites, then pour into trays & freeze until firm.

apricot halves, orange gelatin, sugar, egg yolks, lemon juice, milk, light cream, egg whites

Taken from www.food.com/recipe/apricot-frost-213417 (may not work)