Apricot Ice Cream

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this oldie goldie:

The young couple invited their elderly pastor for Sunday dinner. While
they were in the kitchen preparing the meal, the minister asked their
son what they were having. "Goat," the little boy replied.

"Goat?" replied the startled man of the cloth. "Are you sure about that?"

"Yep," said the youngster. "I heard Dad say to Mom, 'Today is just as
good as any to have the old goat for dinner.'"

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             TODAY'S RECIPE
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I quit buying fresh apricots years ago because they're always dry and
tasteless where I live, but fortunately dried apricots can always be
relied on for fullness of flavor.

Apricot Ice Cream

1 cup (250 ml) dried apricot halves, soaked in hot water for
1 hour and drained
3 Tbs (45 ml) light corn syrup (golden syrup)
1/2 tsp (2 ml) salt
3/4 cup (180 ml) sugar
4 egg yolks
1 cup (250 ml) half-and-half or milk
1 1/2 cups (375 ml) heavy cream
1 tsp (5 ml) vanilla extract

Combine the soaked and drained apricots, corn syrup, and salt in a food
processor and blend until smooth. Combine the sugar and egg yolks in a
bowl and whisk until fluffy and pale yellow. Set aside. Bring the
half-and-half to a simmer in pot over moderate heat. Beat about half the
half-and-half into the yolk mixture, then pour the yolk mixture into the
pot with the half-and-half. Cook over low heat, stirring constantly,
until thickened. Remove from the heat and whisk in the apricot mixture.
Stir in the heavy cream and vanilla extract, strain through a fine
sieve, and refrigerate covered until cool or overnight. Freeze in your
ice cream machine according to the manufacturer's directions. Transfer
to a freezer-safe container and freeze at least 2 hours before serving.
Makes about 1 quart (1 L).
Received on Sun Jul 6 21:06:22 2008