1/2 cup apricot preserves
1/2 cup raisins
1 teaspoon almond extract
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 tablespoons ginger ale
1 small lemon, sliced into rings
1 cup boiling marshmallow creme (optional)
In a small saucepan, combine apricot preserves, raisins, almond extract, lemon juice, vanilla extract and ginger ale. Cook over medium heat until bubbles form, about 15 minutes.
Stir into a 1 quart glass container of ice cream in plastic containers. Chill for several hours or overnight.