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Apricot Ice Cream

6 eggs
2 c. granulated sugar
1 lg. can evaporated milk
1 tall can apricot nectar (46 oz. can)
1 qt. Half and Half milk


Beat eggs thoroughly, add sugar, stir. Add rest of ingredients and stir good and add to one-gallon ice cream freezer and freeze. Peach nectar and 2 packages frozen crushed peaches can be substituted.


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