Tarragon Ice Food
TARRAGON RICE PILAF
Make and share this Tarragon Rice Pilaf recipe from Food.com.
Provided by 2Bleu
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.
- Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes.
- Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.
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.
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- In a medium saucepan combine water and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat; cool 30 minutes. In a 2-quart square baking dish, combine sugar mixture, lemon juice, and tarragon. Cover and freeze about 7 hours or until nearly firm.
- Break frozen mixture into small chunks. Transfer to a chilled large mixing bowl. Beat with an electric mixer on medium speed until fluffy but not melted. Return mixture to 2-quart square dish; cover and freeze at least 3 hours or until firm.
- To serve, let stand at room temperature for 10 minutes. Using a large spoon, scrape across surface and spoon into dessert dishes. Makes about 6 cups (12, 1/2-cup servings).
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