Combine evaporated milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whisk, stir in apricots, apricot nectar, yogurt and vanilla. Pour mixture into canister of ice cream machine. Churn 20-30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving. Makes 2 quarts.
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|Serving Size: 1 Serving (1835g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 23 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.4mg||2 %|
|Sodium 511.5mg||18 %|
|Potassium 1082.9mg||28 %|
|Total Carbohydrate 633.6g||186 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 629.5g|
|Protein 15.5g||22 %|
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Calories per serving: 2547
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