Fresh Apricot Ice Cream
35 mins (prep 20, cooking 15)
6 ingredients
1 servings
This is the Runner-Up recipe for 1995 in the San Francisco Chronicle, from Georgeanne Brennan. The Blenheim variety of apricot has a particularly good flavour and is recommended for this recipe.

Categories:  <-60-mins , low-protein , fruit , frozen-desserts , small-appliance , equipment , low-in... , low-sodium , time-to-make , dessert ,
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Serving Size (2361.08 g)
Servings 1
Amount per Serving
Calories 2987.84 Calories from Fat 232.92
% Daily Value *
Total Fat 25.88g 39.81%
Saturated Fat 9.53g 47.65%
Trans Fat 0.0 %
Cholesterol 165.6mg 55.2%
Sodium 1261.9mg 52.58%
Total Carbohydrate 615.05g 205.02%
Dietary Fiber 36.29 g 145.15%
Sugars 580.41 g %
Protein 107.72g 215.44%
Vitamin A 35365.34IU% Vitamin C 195.12mg%
Calcium 3080.43mg% Iron 7.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ripe, heavy whipping cream