Apricot Tequila Ice Cream Recipes

APRICOT ICE CREAM

Steps:

• Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
• Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
• Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
• Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
• Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.

APRICOT-TARRAGON ICE CREAM

Steps:

• Combine tarragon with milk and heavy cream and bring just to a simmer. Cover and let set for 1 hour. Combine yolks with the sugar and whisk until pale. Bring the cream back to a simmer and slowly pour the cream mixture into the yolks while stirring. 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. Strain, pour into a container and chill in an ice bath. Cover and refrigerate for 24 hours. Romove from refrigerator and stir in apricot puree. Process in a an ice cream maker according to manufacturer's directions.

APRICOT TEQUILA ICE CREAM

Steps:

• Combine the apricots, tequila, and vanilla bean in a small jar. Cover, and let macerate overnight at room temperature.
• The next day, set up an ice bath: Place a medium bowl in a large bowl of ice. Set a fine-mesh sieve over the medium bowl.
• Remove the vanilla bean from the jar and put it in a medium-size heavy saucepan. (Set the tequila-soaked apricots aside.) Add the cream to the pan and bring to a boil over medium-high heat. 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.
• Gradually add the hot cream to the yolks, whisking constantly (discard the vanilla bean). 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 175°F on an instant-read thermometer and coats the back of the spoon.
• Immediately pour the custard through the sieve into the bowl set in the ice bath. Let the custard cool, whisking it occasionally. Cover and refrigerate for 4 hours, until very cold, or overnight.
• Pulse the apricots with the tequila in a food processor until they form a thick, chunky puree. Add 1/2 cup of the chilled custard and pulse to combine. Then stir the entire apricot mixture into the remaining custard. Churn the custard in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze for 12 hours, or until hard.
• There's no doubt about it, tequila is the best contribution Mexico has made to the world! We are definitely tequila drinkers in my family. My brother goes for the blanco, or silver, the strongest in agave flavor since it's bottled immediately after the distillation process. My dad goes for the reposado or rested, which is aged for more than two months and gentler on the palate. Oranges are mandatory with his tequila, as biting into a sweet orange wedge balances and further enhances the drink's flavor. I favor añejos, or aged tequilas and often pair them with sangrita, a sweet-and-sour tomato-based drink that is sipped alternately with the tequila. 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.

APRICOT AND TEQUILA GLAZED TURKEY

Steps:

• Preheat the oven to 425 degrees F.
• Place the chiles and 2 cups of chicken broth in medium saucepan. Bring to a boil, and then turn off the heat. Let the chiles stand for 5 to 10 minutes to soften.
• Mix 3/4 cup of chicken broth, melted butter, and tequila in a small metal bowl. Season with salt. Using a kitchen flavor injector, inject the mixture into the thighs, breasts, and legs of the turkey. If the mixture solidifies, place the bowl over a gas burner or in a warm oven until the butter melts.
• Place the turkey on a rack set in a large roasting pan. Tuck the wing tips under the turkey body. Tie the legs together with kitchen twine. Place the giblets in the pan.
• Transfer the chiles with their liquid to a blender. Add the apricot preserves, oregano, and garlic and process until smooth. Season with salt and pepper, to taste.
• Transfer the chile puree to a medium saucepan. Rub about 1 cup of the chile puree all over the turkey (reserve the rest for the sauce at the end), working some of it between the breast and the skin. Season the turkey generously with salt and pepper.
• Add 1 cup broth to the roasting pan and roast for 45 minutes.
• Reduce the oven temperature to 350 degrees F. Continue roasting the turkey until a thermometer inserted into thickest part of thigh registers 165 degrees F, about 2 hours longer, basting every 20 minutes with drippings. Cover the turkey loosely with foil if it begins to brown.
• Transfer the turkey to a platter, reserving the pan juices, and allow to rest while preparing the sauce.
• Strain the pan juices into a large, heavy saucepan and discard any solids. Spoon the fat from the top of the liquid and discard. Add the remaining chile puree to the saucepan and stir until well combined. Boil over high heat until slightly thickened, about 10 minutes. Season with salt and pepper, to taste.
• Garnish the turkey with dried apricots, dried chiles, and fresh cilantro. Serve with the chile puree alongside.

APRICOT CREAM-CHEESE ICE CREAM

Steps:

• Pit apricots and coarsely chop. In a 2-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved. Cook mixture, stirring occasionally, until apricots are softened, about 5 minutes, and cool. Chill mixture, covered, until cold and up to 2 days.
• In a blender blend cream cheese and milk until smooth. Using a long-handled spoon stir in heavy cream, lemon juice, and apricot mixture (do not blend).
• Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

TEQUILA ICE CREAM

Steps:

• Combine the milk, cream and tequila in a saucepan and place over medium heat.
• Bring to a simmer, and cook gently about 12 to 14 minutes, then remove from the heat.
• Meanwhile, in a bowl, whisk the sugar and honey into the egg yolks until slightly pale and lightened.
• Put one third of the milk mixture into the yolks while whisking.
• Add the yolk mixture into the saucepan with the rest of the milk mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon -- do not allow the custard to boil.
• Remove from the heat, pass through a fine strainer, and place in the refrigerator to cool for 30 minutes.
• When it has cooled, place in an ice cream maker and follow manufacturer's instructions.

FRESH APRICOT ICE CREAM

Steps:

• Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them.
• Separate the apricots into halves and discard the pits.
• Chop the apricots coarsely and put them in a large glass bowl.
• Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them.
• While the apricots are standing, prepare the custard ice cream base.
• Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
• Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.
• Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
• Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes.
• Remove from the heat and add the almond extract.
• Let the mixture cool to room temperature, then stir in the pureed apricots.
• Freeze in an ice cream maker according to the manufacturer's instructions.

APRICOT PIT ICE CREAM

Steps:

• Wrap apricot pits in a heavy dish towel. On the floor or on a sturdy cutting board, crack pits open using a hammer or a meat mallet, exposing kernels. Watch your fingers.
• In a medium saucepan, combine apricot kernels and shells with milk and heavy cream. Bring to a boil; turn off heat, and let cool. Chill overnight in refrigerator.
• The next day, bring the milk mixture to a boil again and strain through a fine sieve. Meanwhile, in a large bowl, whisk together the sugar and the yolks until light and fluffy. Whisk about 1/2 cup hot milk into the egg mixture, and then whisk the egg mixture into the milk. Pour into a large saucepan, place over medium-low heat and, stirring constantly with a wooden spoon, cook until thick enough to coat the back of the spoon. Remove from heat immediately. Let cool, and then strain.
• Pour into an ice cream maker, and follow manufacturer's instructions.