Apricot Ice Cream

 Next time I make this I want to 100% do it in the ice cream maker. It was starting to set but we ran out of ice. 

via: https://www.fromthegrapevine.com/israeli-kitchen/recipes/apricot-ice-cream

• 1 pound fresh apricots 
• 1/2 cup sugar 
• 2/3 cup whipping cream 
• 2/3 cup combined cooking juices and water

• Pit the apricots.

  Cook over medium heat, in a little water, covered, until mushy.

  Drain them carefully, reserving the cooking juice.

  Either blend them or force them through a sieve.

  Measure the cooking juices, adding water to make 2/3 cup if needed. Make a syrup of this liquid and the sugar, cooking them over medium heat for 10 minutes.

  When the apricots are cool, add the syrup and mix well (or blend).

  Whip the cream and stir it into the apricot mix.

  Pour into a container and freeze until semi-solid – a couple of hours.

  Stir, pushing the more solid parts from the sides towards the center. Mix well.

  Cover again, and freeze until hard. Serve.