Apricot-Tarragon Ice Cream – a delicious recipe with heavy cream, milk, sugar, egg yolks, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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1
Combine tarragon with milk and heavy cream and bring just to a simmer.
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2
Cover and let set for 1 hour.
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3
Combine yolks with the sugar and whisk until pale.
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4
Bring the cream back to a simmer and slowly pour the cream mixture into the yolks while stirring.
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5
Return the mixture to the pan and cook over low heat and continue stirring until the mixture thickens and coats the back of a spoon.
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6
Strain, pour into a container and chill in an ice bath.
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7
Cover and refrigerate for 24 hours.
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8
Romove from refrgerator and stir in apricot puree.
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9
Process in a an ice cream maker according to manufacturer's directions.
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10
A viewer, who may not be a professional cook, provided this recipe.
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11
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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