Apricot Ice Cream

Ingredients:

two 16 oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream

Directions: 

Purée the apricots in a food processor. Add the syrup. lemon juice and cream. Pour the mixture into the bowl of the ice cream machine and freeze. Makes about 1 quart.