Ingredients:

  • 1 lb fresh apricots, pitted and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 tsp fine sea salt

Instructions:

  1. Place the sliced apricots and sugar in a blender. Pulse until completely smooth.
  2. Stir in the lemon juice and vanilla extract, then set the puree aside to cool to room temperature.
  3. Pour the cold heavy whipping cream and salt into a chilled bowl and beat on medium-high speed until stiff peaks form.
  4. Gently pour the sweetened condensed milk into the whipped cream.
  5. Using a spatula, gently fold in the apricot puree using a figure-eight motion until the color is uniform.
  6. Line a 9x5 inch loaf pan with parchment paper, pour in the mixture, smooth the top, and freeze for at least 6 hours or overnight.