Ingredients with Measurements:
- 1 pound fresh figs, stemmed and halved
- 1/4 cup honey
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Special Equipment Needed:
- Baking sheet
- Ice cream maker
- Fine mesh strainer
Step-by-Step Instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Arrange the figs, cut side up, on the prepared baking sheet. Drizzle the honey over the figs.
3. Roast the figs in the preheated oven for 20-25 minutes, or until they are soft and caramelized. Remove from the oven and let cool.
4. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
5. In a separate bowl, whisk the egg yolks until they are pale and frothy.
6. Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.
7. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
8. Remove the saucepan from the heat and stir in the vanilla extract and salt.
9. Strain the mixture through a fine mesh strainer into a large bowl.
10. Puree the roasted figs in a blender or food processor until smooth.
11. Add the fig puree to the bowl with the custard mixture and stir to combine.
12. Cover the bowl with plastic wrap and refrigerate until completely chilled, at least 2 hours or overnight.
13. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
14. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Chilling time: 2 hours or overnight
Freezing time: 4 hours or overnight
Temperature:
Oven temperature: 375°F
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 360
Fat: 24g
Saturated Fat: 14g
Cholesterol: 218mg
Sodium: 67mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 29g
Protein: 5g
Substitutions for ingredients:
- Fresh figs can be substituted with dried figs soaked in warm water for 30 minutes and then drained.
- Maple syrup or agave nectar can be substituted for honey.
- Half-and-half can be substituted for heavy cream, but the ice cream will be less creamy.
- Low-fat milk can be substituted for whole milk, but the ice cream will be less rich.
- Brown sugar can be substituted for granulated sugar for a deeper flavor.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the ice cream mixture before churning.
- Swirl in caramel or chocolate sauce before freezing.
- Top the ice cream with fresh figs or a drizzle of honey before serving.
Tips and Tricks:
- Make sure the custard mixture is completely chilled before churning in the ice cream maker to ensure a smooth and creamy texture.
- To prevent ice crystals from forming, cover the surface of the ice cream with plastic wrap before freezing.
- Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
Storage Instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating Instructions:
Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation Ideas:
Serve the ice cream in individual bowls or cones. Top with fresh figs or a drizzle of honey.
Garnishes:
Fresh figs, chopped nuts, honey, caramel sauce, chocolate sauce.
Pairings:
Serve the ice cream with a glass of sweet dessert wine, such as Moscato or Sauternes.
Suggested Side Dishes:
Fresh fruit, such as berries or sliced peaches.
Troubleshooting Advice:
- If the custard mixture curdles, strain it through a fine mesh strainer to remove any lumps before churning in the ice cream maker.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes to soften before scooping.
Food Safety Advice:
- Make sure to cook the custard mixture to at least 160°F to ensure that any harmful bacteria is killed.
- Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent contamination.
Food History:
Figs have been cultivated for thousands of years and were prized by the ancient Greeks and Romans for their sweetness and nutritional value. Honey has also been used as a sweetener for centuries and was a staple in ancient Egyptian cuisine.
Flavor Profiles:
The roasted figs add a sweet and slightly nutty flavor to the ice cream, while the honey adds a floral sweetness. The custard base is rich and creamy with a hint of vanilla.
Serving Suggestions:
Serve the ice cream as a dessert after a Mediterranean-inspired meal, such as grilled lamb chops or roasted chicken with herbs and lemon.
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