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Apricot Ice Cream

Cut in halves and stone one and a half dozen of ripe apricots; take the meats out of the stones; blanch them in hot water and put them with the apricots into a porcelain pan, with one pound of white sugar and one glass of water; let the whole boil to a soft pulp; rub through a sieve and let stand until wanted. When ready for freezing, add gradually to the apricots one quart of the best sweet cream. Mix thoroughly and freeze. Clear the sides often and continue freezing until the cream assumes a stiff, smooth mellow substance.