Apricot Ice Cream

• 1 pound apricots
• 3 whole eggs
• 3 yolks
• 1/2 cup sugar
• 2 cups heavy cream
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 10 coriander seeds, crushed coarsely and tied in cheesecloth

1. Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender.
2. Puree in a food processor and set aside.
3. Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored.
4. (This can easily be done in a food processor.)
5. Meanwhile, heat the cream and milk with the vanilla and coriander seeds.
6. Remove from heat just before mixture reaches the boiling point.
7. Pour mixture in a thin stream into the eggs and mix thoroughly.
8. Pour into a double boiler and put over very hot water on a medium flame.
9. (You can also use a thick saucepan placed on an iron trivet over a low flame.)
10. Cook until thickened to the consistency of custard.
11. Remove from heat and cool, whisking occasionally.
12. Remove coriander bag.
13. Strain mixture into a bowl and add the apricot puree.
14. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.

apricots, eggs, yolks, sugar, heavy cream, milk, vanilla, coriander seeds

Taken from cooking.nytimes.com/recipes/9835 (may not work)