This Lemon Fig Ice-Cream is a sophisticated yet approachable dessert that captures the essence of summer in every scoop. The base is a rich, velvety custard made from fresh milk, heavy cream, and egg yolks, providing a luxurious mouthfeel that coats the palate. Bright citrus notes from fresh lemon juice and zest cut through the richness, creating a refreshing balance. Swirled throughout are chunks of ripe figs, offering bursts of floral sweetness and soft texture. It is an elegant ending to a dinner party or a perfect treat for a warm afternoon. The combination of tart and sweet makes this ice cream uniquely satisfying and far superior to store-bought varieties.
Lemon Fig Ice-Cream
Description
This Lemon Fig Ice-Cream is a sophisticated yet approachable dessert that captures the essence of summer in every scoop. The base is a rich, velvety custard made from fresh milk, heavy cream, and egg yolks, providing a luxurious mouthfeel that coats the palate. Bright citrus notes from fresh lemon juice and zest cut through the richness, creating a refreshing balance. Swirled throughout are chunks of ripe figs, offering bursts of floral sweetness and soft texture. It is an elegant ending to a dinner party or a perfect treat for a warm afternoon. The combination of tart and sweet makes this ice cream uniquely satisfying and far superior to store-bought varieties.Ingredients
Directions
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In a medium saucepan, combine the milk and whipping cream. Heat over medium heat until steaming but not boiling.
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In a separate bowl, whisk the beaten egg until smooth. Slowly pour the hot milk mixture into the egg while whisking constantly to temper the egg and prevent curdling.
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Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (approximately 170&# 194;°F/76ðC).
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Remove from heat and stir in fresh lemon zest and juice, along with sugar and diced figs. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure smoothness.
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Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours until completely cold.
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Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
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Transfer the ice cream to an airtight container. Press a piece of parchment paper or plastic wrap against the surface. Freeze for at least 2 hours before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 229.2kcal
- % Daily Value *
- Total Fat 22.2g35%
- Saturated Fat 13.6g68%
- Cholesterol 67.2mg23%
- Sodium 29.4mg2%
- Total Carbohydrate 4.5g2%
- Dietary Fiber 0.0g0%
- Sugars 4.5g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
