Apricot-Tarragon Ice Cream

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1 cup heavy cream

1 cup whole milk

4.5 oz granulated sugar

6 egg yolks

4 apricots, pitted, pureed and strained

1/2 oz fresh tarragon


  1. 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.