Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sandpaper figs, chopped
- 1/2 cup honey
- 1/2 cup granulated sugar
- 6 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sandpaper figs, honey, and sugar. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. In a separate bowl, whisk together the egg yolks, vanilla extract, and salt.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Strain the mixture through a fine mesh strainer into a clean bowl. Discard the solids.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours or overnight
Freezing time: 4 hours
Temperature:
Simmer over medium heat and cook over low heat.
Serving size:
Makes about 1 quart of ice cream.
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 28g
Protein: 4g
Sodium: 45mg
Sugar: 26g
Substitutions for ingredients:
- Sandpaper figs can be substituted with any other type of figs.
- Honey can be substituted with maple syrup or agave nectar.
- Whole milk can be substituted with almond milk or coconut milk.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
Variations:
- Add chopped nuts, such as almonds or pecans, to the ice cream mixture before churning.
- Drizzle extra honey on top of the ice cream before serving.
- Add a pinch of cinnamon or nutmeg to the ice cream mixture for a warm, spicy flavor.
Tips and tricks:
- Be sure to strain the mixture through a fine mesh strainer to remove any solids and ensure a smooth texture.
- Chill the mixture thoroughly before churning to ensure a creamy texture.
- Store the ice cream in an airtight container to prevent freezer burn.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with fresh figs or a drizzle of honey.
Garnishes:
Fresh figs, honey, chopped nuts, whipped cream.
Pairings:
Serve the ice cream with a glass of sweet dessert wine, such as Moscato or Sauternes.
Suggested side dishes:
Fresh fruit, such as sliced peaches or berries.
Troubleshooting advice:
- If the mixture curdles when adding the hot cream, try whisking vigorously or straining the mixture through a fine mesh strainer to remove any solids.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes to soften before serving.
Food safety advice:
- Be sure to cook the egg yolks to a safe temperature to prevent foodborne illness.
- Store the ice cream in the freezer at a safe temperature of 0°F (-18°C) or below.
Food history:
Sandpaper figs are a type of fig native to Australia. They are named for their rough, sandpaper-like texture. Figs have been cultivated for thousands of years and are believed to have originated in the Middle East.
Flavor profiles:
The sandpaper figs add a sweet, fruity flavor to the ice cream, while the honey adds a floral, earthy sweetness.
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot summer day.
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Taste: Sweet, Creamy, Nutty, Fig, Honey, Fig-Flavored, Honey-Flavored