Fig Ice Cream

This Fig Ice Cream is a sophisticated dessert that highlights the natural sweetness and floral notes of ripe figs. By cooking the figs down into a tender puree and folding it into a rich, classic custard base, you achieve a texture that is incredibly creamy and a flavor profile that is deep and complex. The addition of a splash of brandy or cognac enhances the fruitiness without overpowering it. This dessert is perfect for summer evenings when fresh figs are at their peak, or as an elegant finish to a holiday dinner. It requires a bit of patience for the custard setting and freezing, but the result is a homemade ice cream that rivals any artisanal shop. Serve it in a chilled glass with a fresh fig slice on top for a beautiful presentation.

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 520.6

Dietary: Gluten-free, Vegetarian

Description

This Fig Ice Cream is a sophisticated dessert that highlights the natural sweetness and floral notes of ripe figs. By cooking the figs down into a tender puree and folding it into a rich, classic custard base, you achieve a texture that is incredibly creamy and a flavor profile that is deep and complex. The addition of a splash of brandy or cognac enhances the fruitiness without overpowering it. This dessert is perfect for summer evenings when fresh figs are at their peak, or as an elegant finish to a holiday dinner. It requires a bit of patience for the custard setting and freezing, but the result is a homemade ice cream that rivals any artisanal shop. Serve it in a chilled glass with a fresh fig slice on top for a beautiful presentation.

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
to taste Vanilla extract
to taste Cognac or brandy (optional)

Directions

1
Wash the figs, cut off the stem ends, and quarter them.
2
Place the quartered figs and water in a non-reactive saucepan.
3
Cook slowly over medium-low heat until the figs are very tender, about 20 minutes, stirring occasionally.
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.
5
Measure out 1 1/2 cups of the fig puree and set aside; discard or save the rest for another use.
6
In a non-reactive saucepan, warm 1 cup of the whipping cream with the 1/2 cup sugar, stirring occasionally until the sugar has dissolved.
7
In a separate bowl, whisk the egg yolks just enough to mix them.
8
Slowly whisk some of the hot cream mixture into the egg yolks to temper them.
9
Pour the tempered egg mixture back into the saucepan with the remaining cream.
10
Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon.
11
Strain the custard through a medium-fine strainer into a clean container to ensure smoothness.
12
Stir the remaining 1/2 cup of whipping cream and the 1 1/2 cups of fig puree into the strained custard.
13
Add the 1 tablespoon sugar if desired for extra sweetness, along with vanilla and brandy to taste.
14
Cover the mixture and chill in the refrigerator until thoroughly cold, at least 4 hours or overnight.
15
Freeze the chilled mixture in an ice cream maker according to the manufacturer's instructions.
16
Transfer to an airtight container and freeze for at least 2 hours before serving to firm up.

Nutrition Facts

Servings 1

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.

Note

Use a non-reactive saucepan (such as stainless steel or enamel) to cook the figs and custard to prevent metallic flavors.

The variety of fig you use affects cooking time; thicker-skinned figs may require slightly longer cooking.

For a smoother texture, ensure the fig puree is well-blended or passed through a fine sieve before mixing into the custard.

If you do not have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes with a fork to break up ice crystals.

Store leftover ice cream in the freezer for up to 2 weeks. Let it sit at room temperature for 5 minutes before scooping for easier serving.

Keywords: fig, ice cream, custard, dessert, homemade, summer, fruit, cream, brandy, vanilla, egg yolks, frozen, sweet, puree, churned, rich, indulgent, seasonal, classic, smooth

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