Fig Ice Cream

This luxurious Fig Ice Cream transforms simple, ripe figs into a sophisticated dessert with a velvety texture and complex flavor profile. By cooking the figs with water to create a smooth puree and folding it into a classic egg-yolk custard base, you achieve a balance of sweet fruitiness and rich creaminess. A splash of vanilla and a touch of Cognac or brandy add depth and warmth, elevating the dish from a simple frozen treat to an adult indulgence. Perfect for ending a summer dinner or serving alongside fresh berries, this ice cream is both comforting and elegant. It freezes beautifully and can be stored for weeks, making it an excellent make-ahead dessert for special gatherings or quiet evenings at home.

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 520.6

Dietary: Gluten-free, Vegetarian

Description

This luxurious Fig Ice Cream transforms simple, ripe figs into a sophisticated dessert with a velvety texture and complex flavor profile. By cooking the figs with water to create a smooth puree and folding it into a classic egg-yolk custard base, you achieve a balance of sweet fruitiness and rich creaminess. A splash of vanilla and a touch of Cognac or brandy add depth and warmth, elevating the dish from a simple frozen treat to an adult indulgence. Perfect for ending a summer dinner or serving alongside fresh berries, this ice cream is both comforting and elegant. It freezes beautifully and can be stored for weeks, making it an excellent make-ahead dessert for special gatherings or quiet evenings at home.

Ingredients

1 pound Very ripe figs
3 tablespoon Water
1 1/2 cup Whipping cream
1/2 cup Sugar
1 tablespoon Sugar
3 Egg Yolks
1 teaspoon Vanilla extract
1 tablespoon Cognac or brandy (optional)

Directions

1
Wash the figs, cut off the stem ends, and quarter them.
2
Place the fig quarters in a non-reactive saucepan with the water.
3
Cook slowly over low heat, stirring often, until the figs are very tender, about 20 minutes.
4
Coarsely chop the cooked figs in a food processor, pass them through a food mill, or crush well with a potato masher to create a puree. Set aside.
5
In a separate non-reactive saucepan, warm 1 cup of the whipping cream with 1/2 cup of the sugar, stirring occasionally until the sugar has completely dissolved.
6
In a bowl, whisk the egg yolks just enough to mix them.
7
Slowly whisk a small amount of the hot cream mixture into the egg yolks to temper them.
8
Pour the tempered egg mixture back into the saucepan with the remaining cream.
9
Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. Do not boil.
10
Strain the custard through a medium-fine mesh strainer into a clean container to ensure smoothness.
11
Stir in the remaining 1/2 cup of cold whipping cream and about 1 1/2 cups of the fig puree.
12
Add the vanilla extract and Cognac or brandy to taste, stirring to combine.
13
Chill the mixture thoroughly in the refrigerator for at least 2 hours, or until completely cold.
14
Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions.
15
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving to firm up.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 520.6kcal

% Daily Value *
Total Fat 32.7g51%
Saturated Fat 19.9g100%
Cholesterol 99.0mg33%
Sodium 9.6mg1%
Total Carbohydrate 57.6g20%
Dietary Fiber 3.3g14%
Sugars 54.2g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fig, ice cream, custard, dessert, cream, brandy, vanilla, egg yolks, summer, freezer, homemade, fruit, rich, smooth, indulgent, easy, classic, vegetarian, special occasion, make ahead

Read it online: https://www.chefs-mate.com/recipe/fig-ice-cream-2/