_ten or twelve servings_
1 large can apricots or 2¹⁄₄ cups apricot pulp
2 egg whites
1¹⁄₂ cups cream, whipped
¹⁄₂ cup sugar
Drain the contents of can of apricots and force through a sieve. There
should be 2¹⁄₄ cups of apricot pulp. Place in freezing tray and allow
to remain for 45 minutes. Remove from the tray and turn into a bowl
containing the unbeaten egg whites. Beat until light and fluffy. Whip
cream, gradually adding sugar. Fold the cream into the beaten apricots
and eggs. Return to the tray and freeze without stirring.