Apricot earl grey ice cream
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Apricot earl grey ice cream
  Dessert    Apricots    Creams  
Last updated 6/12/2012 1:04:49 AM. Recipe ID 29491. Report a problem with this recipe.
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      Title: Apricot earl grey ice cream
 Categories: Dessert
      Yield: 8 Servings
      1 c  Dried apricots (about 6
    1/3 c  Plus
      2 tb Sugar
  1 1/2 c  Milk
      2 tb Earl grey tea leaves
  1 1/2 c  Heavy cream
      1 pn Salt
      4    Egg yolks
      1 tb Apricot brandy or orange
  From: arielle@taronga.com (Stephanie da Silva)
  Date: Mon, 16 Aug 1993 07:27:35 GMT 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.
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe

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Recipe ID 29491 (Apr 03, 2005)

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