Ingredients
2 cans (15 ounces each) apricot halves, drained2/3 cup sugar2 tablespoons lemon juice1 cup heavy whipping cream, whipped2 cups chilled ginger ale
Preparation
Press apricots through a fine-mesh strainer into a bowl; discard skins and pulp. Stir sugar and lemon juice into apricot puree. Gently fold in whipped cream. Transfer to a 8-in. square dish. Freeze until firm, about 6 hours or overnight. Divide ice cream among 4 glasses; top with ginger ale. Serve immediately.
