------------------------------PATTI - VDRJ67A------------------------------
     12 oz Evaporated milk

      1 pk Unflavored gelatin

    3/4 c  Sugar

     12 oz Apricot nectar

  1 1/2 c  Fresh apricots; diced

           - about 3/4 lb
    1/2 pt Plain yogurt

      1 ts Vanilla

  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.