Apricot Earl Grey Ice Cream
- 1 cup (about 6 ounces) dried apricots
- 1/3 cup plus 2 tablespoons granulated sugar
- 2/3 cup water
- 1 1/2 cups milk
- 2 tablespoons Earl Grey tea leaves
- 1 1/2 cups heavy cream
- Pinch of salt
- 4 egg yolks
- 1 tablespoon apricot brandy or orange liqueur
- In a small heavy saucepan, combine the apricots, 2 tablespoons of the sugar and
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