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---------- Recipe via Meal-Master (tm) v8.02
Title: APRICOT EARL GREY TEA ICE CREAM
Categories: Fruit, Frozen
Yield: 1 batch
1.00 c Dried apricots
-(about 6 oz.)
0.33 c Granulated sugar
2.00 tb Granulated sugar
1.50 c Whole milk
2.00 tb Earl Grey tea leaves
1.50 c Heavy cream
1.00 pn Salt
4.00 lg Egg yolks
1.00 tb Apricot brandy or
-Cointreau
In a small heavy saucepan, combine the apricots, 2 tb. of the sugar and 2/3
c. water. Bring to a boil over moderate heat. Reduce heat to moderately
low and simmer, uncovered, until apricots are tender, 10 to 12 minutes.
Transfer apricots and any remaining liquid to a food processor and puree
until smooth, scraping down the sides of the bowl once or twice. Set aside.
In a heavy medium saucepan, combine milk and tea leaves. Warm over low heat
until milk is hot. Remove from the heat; let steep for 5 minutes. Strain
the milk through a fine-meshed strainer.
Return milk to the saucepan and add the heavy cream, remaining 1/3 c. sugar
and salt. Cook over moderate heat, stirring frequently with a wooden
spoon, until sugar is completely dissolved and the mixture is hot, 5 to 6
minutes. Remove from the heat.
In a medium bowl, whisk egg yolks until blended. Gradually whisk in one-
third of the hot cream in a thin stream, then whisk the mixture back into
the remaining cream in the saucepan. Cook over moderately low heat,
stirring constantly, until the custard lightly coats the back of the spoon,
5 to 7 minutes; do not let boil. Immediately remove from the heat and
strain the custard into a medium bowl. Set the bowl in a larger bowl of ice
and water. Let custard cool to room temperature, stirring occasionally.
Whisk in the reserved apricot puree and the brandy until blended.
Cover and refrigerate until cold, at least 6 hours or overnight. Pour
custard into an ice cream maker and freeze according to the manufacturer's
instructions.
From: linda.magee@salata.com in rec.food.cooking Formatted by Cathy Harned
Submitted By SAM WARING On WED, 01
NOV 1995 111946 GMT
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