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
We are able to follow the history of `recipes` back into ancient history, certainly as far back into recorded history as early Egypt, and maybe further still. In practice though, these, old recipes were just basic pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in Sumerian which show 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 those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of scripts detailing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius also describes how the ancient cooks used a good variety of aromatic flavors, including some familiar names like bay, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the East, including coriander, basil and rosemary. The introduction of these new culinary ideas created an eruption in books on cookery, some of which still exist in academic collections. During the following few hundred years, the rich families of the West competed to lay on the most exotic meals, and as a result the best cooks and their recipes were highly sought after. However, it was during the 19th century that cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes to help cooks of their time. The revolution that is television brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Apricot Earl Grey Tea Ice Cream recipe.
