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1
Combine the apricots, tequila, and vanilla bean in a small jar.
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2
Cover, and let macerate overnight at room temperature.
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3
The next day, set up an ice bath: Place a medium bowl in a large bowl of ice.
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4
Set a fine-mesh sieve over the medium bowl.
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5
Remove the vanilla bean from the jar and put it in a medium-size heavy saucepan.
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6
(Set the tequila-soaked apricots aside.)
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7
Add the cream to the pan and bring to a boil over medium-high heat.
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8
While the cream is heating, whisk the egg yolks and sugar in a medium bowl until the mixture is pale in color and very smooth.
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9
Gradually add the hot cream to the yolks, whisking constantly (discard the vanilla bean).
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10
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, for about 4 minutes, until the custard registers 170 to 175F on an instant-read thermometer and coats the back of the spoon.
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11
Immediately pour the custard through the sieve into the bowl set in the ice bath.
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12
Let the custard cool, whisking it occasionally.
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13
Cover and refrigerate for 4 hours, until very cold, or overnight.
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14
Pulse the apricots with the tequila in a food processor until they form a thick, chunky puree.
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15
Add 1/2 cup of the chilled custard and pulse to combine.
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16
Then stir the entire apricot mixture into the remaining custard.
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17
Churn the custard in an ice cream maker according to the manufacturers instructions.
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18
Transfer the ice cream to an airtight container and freeze for 12 hours, or until hard.
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19
Theres no doubt about it, tequila is the best contribution Mexico has made to the world!
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20
We are definitely tequila drinkers in my family.
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21
My brother goes for the blanco, or silver, the strongest in agave flavor since its bottled immediately after the distillation process.
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22
My dad goes for the reposado or rested, which is aged for more than two months and gentler on the palate.
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23
Oranges are mandatory with his tequila, as biting into a sweet orange wedge balances and further enhances the drinks flavor.
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24
I favor anejos, or aged tequilas and often pair them with sangrita, a sweet-and-sour tomato-based drink that is sipped alternately with the tequila.
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25
Oro, or golden tequila, is preferred for making mixed drinks, cooking, and baking; it is commonly blended with caramel color and sugar syrup, so it tends to be sweeter.
