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 possible to follow the history of written cooking instructions back into the distant past, certainly as far as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these old cookbooks were just basic pictorial recipes for preparing food.
As we move into Roman times around 25BC a man called Apicius assembled a number of documents detailing recipes prepared by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. He also describes how the Roman chefs made use of a wide range of spices, including some familiar names for example bay, rue and parsley. During the following few centuries, the powerful families of Wesstern Europe competed to lay on the most exotic meals, and as a result chefs and their recipes became highly prized. However, it was during the 1800s that cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down the recipes of their peers. By the advent of the 1900s, recipe books are highly popular mostly due to increased literacy, more spare time and disposable income. |
We hope you enjoy this Apricot Earl Grey Tea Ice Cream recipe.
