*  Exported from  MasterCook  *
 
                      APRICOT EARL GREY TEA ICE CREAM
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Dairy                            Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
   <SAM.WARING@382-91-12.IMA.INFOMAIL.COM>  On   WED, 01
   NOV 1995 111946 GMT
  
 
 
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