1 1/4 cups cream 1 (1 pound) can apricot pie filling 1 egg white
Whip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the egg white until stiff but not dry and fold into the cream and apricot mixture. Pour into a container, cover and freeze until firm. About 20 minutes before serving, transfer the ice cream to the refrigerator. Serves 4 to 5.
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