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Fresh Fig Ice Cream |
This ice cream is great with some honey and pairs harmoniously as a
side to a cheese plate; we had a bit of manchego on the side for us.
It's insanely sweet, but really extols the heady nature of figs. The
figs have come into full season at the farmer's market, so be sure to
head down, pick some up and make this ice cream.
Ingredients:2 lbs fresh figs (about 20) 1/2 cup of water 1 lemon, preferably unsprayed 3/4 cup of sugar 1 cup of heavy cream 1/2 teaspoon of freshly squeezed, lemon juice, or more to taste Directions:1. Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a
medium, nonreactive suacepan with the water, and zest the lemon
directly into the saucepan. Cover and cook over medium heat, stirring
occasionally, for about 8-1o minutes until the figs are tender.
2. Remove the lid, add the sugar and
continue to cook until it reaches a jam-like consistency. Remove from
the heat and let cool to room temperature. Blend together with cream
and lemon juice, chill in the fridge and then put in your ice cream
maker per the manufacturer's instructions.
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