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1
In a small heavy saucepan, combine the apricots, 2 Tbsp.
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2
of the sugar and 2/3 c. water.
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3
Bring to a boil over moderate heat.
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4
Reduce the heat to moderately low and simmer, uncovered, till the apricots are tender, 10 to 12 min.
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5
Transfer the apricots and any remaining liquid to a food processor and puree till smooth, scraping down the sides of the bowl once or possibly twice.
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6
Set aside.
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7
In a heavy medium saucepan, combine the lowfat milk and tea leaves.
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8
Hot over low heat till the lowfat milk is warm.
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9
Remove from the heat and let steep for 5 min.
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10
Strain the lowfat milk through a fine-meshed strainer.
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11
Return the lowfat milk to the saucepan and add in the heavy cream, remaining 1/3 c. sugar and salt.
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12
Cook over moderate heat, stirring frequently with a wooden spoon, till the sugar is completely dissolved and the mix is warm, 5 to 6 min.
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13
Remove from the heat.
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14
In a medium bowl, whisk the egg yolks till blended.
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15
Gradually whisk in one-third of the warm cream in a thin stream, then whisk the mix back into the remaining cream in the saucepan.
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16
Cook over moderately low heat, stirring constantly, till the custard lightly coats the back of the spoon, 5 to 7 min; don't let boil.
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17
Immediately remove from the heat and strain the custard into a medium bowl.
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18
Set the bowl in a larger bowl of ice and water.
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19
Let the custard cold to room temperature, stirring occasionally.
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20
Whisk in the reserved apricot puree and the brandy till blended.
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21
Cover and chill till cool, at least 6 hrs or possibly overnight.
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22
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions.
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23
/DESSERTS
