Apricot Earl Grey Ice Cream
Keys: Desserts
Yield: 4 Servings
Ingredients:
1/2 cup Dried apricots (about 6 ounces)
1/6 cup Plus
1 tbl Sugar
3/4 cup Milk
1 tbl Earl grey tea leaves
3/4 cup Heavy cream
1/2 pch Salt
2 x Egg yolks
1/2 tbl Apricot brandy or orange liqueur
Method:
In a small heavy saucepan, combine the apricots, 2 tablespoons of the
sugar and 2/3 cup water. Bring to a boil over moderate heat. Reduce the
heat to moderately low and simmer, uncovered, until the apricots are
tender, 10 to 12 minutes.
Transfer the 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 the milk and tea leaves. Warm over
low heat until the milk is hot. Remove from the heat and let steep for 5
minutes. Strain the milk through a fine-meshed strainer.
Return the milk to the saucepan and add the heavy cream, remaining 1/3
cup sugar and salt. Cook over moderate heat, stirring frequently with a
wooden spoon, until the sugar is completely dissolved and the mixture is
hot, 5 to 6 minutes. Remove from the heat.
In a medium bowl, whisk the 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 the 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 the custard into an ice cream maker and freeze according to the
manufacturer's instructions.
/DESSERTS
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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