Apricot Ice Cream for 4 Servings

Instructions:

1. Combine chopped apricots, sugar, and lemon juice in a saucepan over medium heat. Simmer for 8–10 minutes until the fruit collapses and the liquid thickens into a syrupy glaze.
2. Transfer the apricot reduction to a blender and process until completely smooth; let it cool to room temperature.
3. In a chilled bowl, beat the heavy whipping cream and salt on medium-high speed until stiff peaks form.
4. In a separate large bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
5. Gently fold the whipped cream into the condensed milk using a spatula, being careful not to deflate the air.
6. Swirl in the cooled apricot reduction, leaving some streaks for a marbled effect.
7. Pour the mixture into a 9x5 inch loaf pan or airtight container and freeze for at least 6 hours or until firm.