| 1 | In a small heavy saucepan, combine the apricots, 2 tb. of the sugar and 2/3 c. water. |
| 2 | Bring to a boil over moderate heat. |
| 3 | Reduce heat to moderately low and simmer, uncovered, until apricots are tender, 10 to 12 minutes. |
| 4 | transfer apricots and any remaining liquid to a food processor and puree until smooth, scraping down the sides of the bowl once or twice. |
| 5 | Set aside. |
| 6 | in a heavy medium saucepan, combine milk and tea leaves. |
| 7 | Warm over low heat until milk is hot. |
| 8 | Remove from the heat; let steep for 5 minutes. |
| 9 | Strain the milk through a fine-meshed strainer. |
| 10 | return milk to the saucepan and add the heavy cream, remaining 1/3 c. sugar and salt. |
| 11 | Cook over moderate heat, stirring frequently with a wooden spoon, until sugar is completely dissolved and the mixture is hot, 5 to 6 minutes. |
| 12 | Remove from the heat. |
| 13 | in a medium bowl, whisk egg yolks until blended. |
| 14 | Gradually whisk in one- third of the hot cream in a thin stream, then whisk the mixture back into the remaining cream in the saucepan. |
| 15 | Cook over moderately low heat, stirring constantly, until the custard lightly coats the back of the spoon, 5 to 7 minutes; do not let boil. |
| 16 | Immediately remove from the heat and strain the custard into a medium bowl. |
| 17 | Set the bowl in a larger bowl of ice and water. |
| 18 | Let custard cool to room temperature, stirring occasionally. |
| 19 | Whisk in the reserved apricot puree and the brandy until blended. |
| 20 | cover and refrigerate until cold, at least 6 hours or overnight. |
| 21 | Pour custard into an ice cream maker and freeze according to the manufacturer"s instructions. |
