1. Let the sugar caramelisize in a pot, take of the heat and stir in the milk. 2. Put pot back on heat and cook untill the caramelsugar is completly dissolved. Let cool a little. 3. Wash and half the apricots and remove the pits. 4. Puree with a handmixer. 5. Beat egg and eggyolks untill foamy, add the caramel mass slowly and then beat it in a hot water bath until it is creamy. 6. Put into a bowl with icewater and fold in the apricot puree and let it cool while stirring. 7. Beat the whip cream until stiff and fold into the puree. 8. Freeze at least 6 hours. 9. Pour 1/2 Liter boiling water over teabags and let it steep for 10 minutes. Let it cool. 10.In wide glasses put 2 tablespoons of Apricot brandy, tea and each 1 scoop of apricot ice.Serve cold. From "Freizeit Revue" Translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 385 (73%)|
|Amt Per Serving||% DV|
|Total Fat 42.8g||57 %|
|Saturated Fat 26.1g||131 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 205.9mg||63 %|
|Sodium 62.1mg||2 %|
|Potassium 271.8mg||7 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 34g|
|Protein 4.9g||7 %|
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Calories per serving: 531
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