casual cooking and living
Apricot Crunch Ice Cream
1/2 cup apricot juice
2 tablespoons amaretto liquor
1 1/4 cup powdered confectioner’s sugar
2 cups heavy cream
3 tablespoons crushed amaretti cookies
Pour juice and amaretto into sugar and dissolve. Add cream and whip until thick but not too stiff. Spoon whipped cream into and airtight container. Place in the freezer for at least 6 hours or overnight. Serve with crushed cookies on top.