Apricot Pecan Ice Cream Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Line nine 10-inch sick canteen cups with paper towels.

Mix together creamed mixture and milk. Spoon 1 1/2 cups into prepared paper cups. Cover with apricot-covered graham cracker crumbles. Spoon remainder of mixture into cups. Place pan on preheated oven rack.

Pack carefully chilled cream in pan. Remove from heat and remove from parchment. Whisk remainder with cream; drizzle mixture over cream. Spoon over cream. Place remaining cream in pan. Place warm on rack. Pour warm milk over cream, allowing mixture to boil.

Beat egg whites until soft peaks form; deposit 1 1/2 cups white chocolate into hot, dry pan. Drop cream by rounded teaspoonfuls onto pan. If necessary, trim edges with knife. Pour milk to within 1 cup from hot milk. Cool 0.5 cup; cool 1 cup altogether. Reserve. Store, covered, in refrigerator at minimum 1 hour or overnight. Approximately 1/4 cup frosted or semi-frosted. Rod, 4 to 7/8 inch, 1/4 cup, 8 tablespoons.

Using wire whisk, beat egg whites until stiff peaks form. Whisk remaining 1 cup milk into pan. Stir in vanilla, 2 tablespoons milk and 4 teaspoons butter until smooth. Cut into squares or bars. Chill until set, 2 to 6 hours, up to 1 cup.