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Apricot Earl Grey Tea Ice Cream

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      Title: APRICOT EARL GREY TEA ICE CREAM
 Categories: Dairy, Fruits
      Yield: 1 Batch
 
      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
   On WED, 01 NOV 1995 111946 GMT
 
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