1 cup dried apricots (about 6 oz.)
1/3 cup granulated sugar
2 tbsp granulated sugar
1 1/2 cup whole milk
2 tbsp earl grey tea leaves
1 1/2 cup heavy cream
1 pinch salt
4 large egg yolks
1 tbsp apricot brandy or cointreau
Directions
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
Servings: 1 batch
Apricot Earl Grey Tea Ice Cream Recipe brought to you by Recipe Ideas
Categories: Beverages; Dessert; Drink; Fruit; Ice Cream
The History of Recipes
It is quite feasible to prove the history of recipes back into history, in truth as far back into recorded history as the early Egyptians, and maybe further still. Having said that, generally, these old records were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As our culinary historical trip moves to more modern times there were two recipe books from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that appears on menues today, but instead accounts of the types of food on the menues of the upper classes of those days. Over the next few centuries, the rich and powerful families of Wesstern Europe competed to offer the best banquets, and as a consequence, the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookery books were in great demand, due to more people being able to read, people having increased free time and having more disposable income. The introduction of television brings us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Apricot Earl Grey Tea Ice Cream recipe.
