Apricot frost
1 pint vanilla ice cream
2 cups milk
1/4 cup apricot preserves (from a 12-ounce jar)
4 sprigs mint

Beat half of the ice cream, milk and apricot preserves until foamy-thick in an electric blender or 4-cup measure; pour into 4 tall glasses. Spoon remaining ice cream, dividing evenly, on top. Garnish each with a sprig of mint.

Makes 4 servings

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