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Apricot Icecream
Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded 3/4 cup simple syrup 2 tablespoons fresh lemon juice1 cup heavy cream
Purée the apricots in a food processor. Add the syrup. lemon juice and cream.Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.
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