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FIG ICE CREAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Fruits
Desserts
Amount Measure Ingredient -- Preparation Method
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1 lb Very ripe figs
3 tb Water
1 1/2 c Whipping cream
1/2 c Sugar -- plus:
1 tb Sugar
3 Egg yolks
Vanilla -- to taste
Cognac or brandy (optional)
-- to taste
Wash the figs, cut off the stem ends, and cut in
quarters into a non-corroding saucepan. Add the water
and cook slowly until very tender, about 20 minutes,
stirring often. The cooking time will depend on the
variety of fig you are using and how thick the skin
is. Coarsely chop the figs in a food processor, or
put them through a food mill, or crush well with a
potato masher. Warm 1 cup of the cream with the sugar
in a non-corroding saucepan, stirring occasionally,
until the sugar has dissolved. Whisk the egg yolks
just enough to mix them and whisk in some of the hot
cream mixture to warm them. Return to the pan and
cook over low heat, stirring constantly, until the
custard coats the spoon. Strain through a medium-fine
strainer into a container. Add the remaining cream
and 1-1/2 cups of the fig puree. Flavor to taste with
a few drops each of vanilla and Cognac or brandy.
Chill thoroughly. Freeze according to the
instructions with your ice-cream maker.
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