Apricot Pistachio Ice Cream
- 1/2 lb dried apricots
- 2 tbs lemon juice
- 1 tbs apricot brandy
- 1 quart vanilla ice cream
- 1/4 cup Pistachios, chopped
- Soak apricots in the lemon juice and apricot brandy for 1/2 hour or until soft.
- Soften the ice cream and stir the apricot mixture in. Mix well
- Pack the ice cream in a plastic container and freeze until firm.
- To serve, spoon the ice cream into dessert glasses and garnish with chopped pistachio nuts.