My mother worked up this recipe years ago. Because it's so delicious, we serve it year-round, not just during our hot Phoenix summers.
- 1 pint vanilla ice cream, softened
- 1/3 cup apricot preserves
- 4-1/2 teaspoons pink lemonade concentrate
- In a freezer container, combine ice cream, apricot preserves and lemonade concentrate. Cover and freeze. Yield: about 1 pint.
Originally published as Summer's Here Ice Cream in Cooking for One or Two Cookbook 2003, p279
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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