INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“In the sentence of life, the devil may be a comma–but never let him be the period.”