1/2 lb. sweet butter
1/2 pt. vanilla ice cream, soft or at room temp.
2 c. flour
1 jar (12 oz.) apricot preserves
Chopped nuts
Raisins
Sugar and cinnamon

Cream butter, add ice cream and then flour. Refrigerate overnight or several hours. Cut dough into thirds. Roll on heavily floured board. Shape the dough into a long rectangle. Spread with 1/3 of preserves. Sprinkle on nuts, raisins, sugar and cinnamon. Roll up jelly roll style. Fold ends in then roll 1/3 up and 1/3 down. Score top slightly. (Can be frozen at this point.)

Brush with milk, sprinkle with sugar and cinnamon. Bake at 400 degrees approximately 1/2 hour or until nicely browned.