Apricot Earl Grey Ice Cream Recipe

  1. In a small heavy saucepan, combine the apricots, 2 Tbsp.
  2. of the sugar and 2/3 c. water.
  3. Bring to a boil over moderate heat.
  4. Reduce the heat to moderately low and simmer, uncovered, till the apricots are tender, 10 to 12 min.
  5. Transfer the apricots and any remaining liquid to a food processor and puree till smooth, scraping down the sides of the bowl once or possibly twice.
  6. Set aside.
  7. In a heavy medium saucepan, combine the lowfat milk and tea leaves.
  8. Hot over low heat till the lowfat milk is warm.
  9. Remove from the heat and let steep for 5 min.
  10. Strain the lowfat milk through a fine-meshed strainer.
  11. Return the lowfat milk to the saucepan and add in the heavy cream, remaining 1/3 c. sugar and salt.
  12. Cook over moderate heat, stirring frequently with a wooden spoon, till the sugar is completely dissolved and the mix is warm, 5 to 6 min.
  13. Remove from the heat.
  14. In a medium bowl, whisk the egg yolks till blended.
  15. Gradually whisk in one-third of the warm cream in a thin stream, then whisk the mix back into the remaining cream in the saucepan.
  16. Cook over moderately low heat, stirring constantly, till the custard lightly coats the back of the spoon, 5 to 7 min; don't let boil.
  17. Immediately remove from the heat and strain the custard into a medium bowl.
  18. Set the bowl in a larger bowl of ice and water.
  19. Let the custard cold to room temperature, stirring occasionally.
  20. Whisk in the reserved apricot puree and the brandy till blended.
  21. Cover and chill till cool, at least 6 hrs or possibly overnight.
  22. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions.
  23. /DESSERTS

sugar, milk, heavy cream, salt, egg yolks, apricot brandy

Taken from cookeatshare.com/recipes/apricot-earl-grey-ice-cream-68822 (may not work)

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