Apricot Frost - cooking recipe

Ingredients

1 (1 lb. 14 oz.) can apricot halves
1 (3 oz.) pkg. orange-flavored gelatin
1 1/2 c. sugar
3 slightly beaten egg yolks
1/3 c. lemon juice
2 c. milk
1 c. light cream
3 stiffly beaten egg whites

Preparation

Drain apricots, reserving 1 cup syrup.
Mix gelatin, sugar, syrup, and egg yolks.
Heat, stirring until mixture comes to boil. Remove from heat.
Sieve apricots.
Add to gelatin.
Add lemon juice.
Stir in milk and cream.
Freeze firm in refrigerator trays. Break in chunks and beat smooth.
Fold in egg whites.
Freeze firm in trays.
Makes 2 1/2 quarts.