------------------------------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.