We look forward to having fresh figs during the season. Other than eating it as fruit, I put it is salads, fig tart tatins (see recipe on this blog) and of course ice cream.
This ice cream is just fantastic. Creamy, loaded with figs and a touch tart from yogurt. I generally use black Mission figs for this recipe, mainly because it give the ice cream a beautiful purple color. However, it is also good with green Adriatic, Kadota or Calimyrna figs, and brown Turkish figs.
This is a cookbook I do not cook from often, and I have no reason not to. I have completely enjoyed every dish I have cooked from here, I guess I have to make it more visible on my shelf.
For more recipes from this cookbook click here.
Ingredients:
1 basket figs, about 1 lb. An additional 2 figs.
3/4 cup sugar
1/4 teaspoon salt
2 cups heavy cream
1 cup milk
1/4 cup plain full fat yogurt
Chop up the fugs and add to a pot with the sugar and salt. Cook on medium low heat. The sugar will melt and it will slowly become a thick jaamy paste, about 10-15 minutes. Stir the figgs often and mash with the spatula or a potato masher. wWhen thick and jammy, and tastiung wonderful, remove and cool completely.
When cool remove 1/4 of the mix. Add milk to the remaining and you can blitz with a hand blender to make a smooth puree. Add back the remaining 1/4 mix and the cream and blend in using a spatula. cool on the refrigerator.
Chop the remaining 3 figs into small dice. Add to the ice cream towards the end of the churn cycle so they get blended in.
Churn in a machine or freeze in the freezer.
NOTE: I like the ice cream a bit chunky. If you prefer the ice cream smooth, puree all the mix and do not add the chopped figs at the end. Either way this ice cream is fantastic.
Comments