Level:
None

Ingredients

Directions

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 refrgerator and stir in apricot puree. Process in a an ice cream maker according to manufacturer's directions.;

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.;

IDEAS YOU'LL LOVE

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Limoncello and Ice Cream with Biscotti

Recipe courtesy of Ina Garten

Vanilla Ice Cream

Recipe courtesy of Ina Garten

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Whipped Cream

Recipe courtesy of Alton Brown

Orange Cream

Recipe courtesy of Ina Garten

California Iced Tea

Recipe courtesy of Ina Garten

Italian Ice

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking