Heart to Hearth Cookery

  After the mixture of cream, sugar, and mashed and sieved apricots has been poured into the sabotiere, the action begins for the making of the Fresh Apricot Ice Cream.  The sabotiere is rotated vigorously to keep the flavored cream moving inside and then the lid lifted often to scrape the creamy ice crystals that form on the bottom and side with a pewter scraper.

Visit my website at:   www.hearttohearthcookery.com