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APRICOT EARL GREY TEA ICE CREAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dairy Fruits
Amount Measure Ingredient -- Preparation Method
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1 c Dried apricots
-(about 6 oz.)
1/3 c Granulated sugar
2 tb Granulated sugar
1 1/2 c Whole milk
2 tb Earl Grey tea leaves
1 1/2 c Heavy cream
1 pn Salt
4 lg Egg yolks
1 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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