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Recipe Name: Apricot Earl Grey Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Cup(s) Dried apricots, about 6
ounces
1/3 Cup(s) plus
2 Tablespoon(s) Sugar
1 1/2 Cup(s) Milk
2 Tablespoon(s) Earl grey tea leaves
1 1/2 Cup(s) Heavy cream
1 Pinch(s) Salt
4 Egg yolks
1 Tablespoon(s) Apricot brandy or orange
liqueur
Directions:
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. REC.FOOD.RECIPES ARCHIVES /DESSERTS From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 212
Calories From Fat: 110
Total Fat: 12.4g
Cholesterol: 126.5mg
Sodium: 103.4mg
Potassium: 368.8mg
Carbohydrates: 20.7g
Fiber: 1.2g
Sugar: 18.5g
Protein: 6g


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