Sunday, August 30, 2015

Fig Ice Cream

This recipe from David Leibovitz makes the most delicious ice cream! I had 2 pounds of fresh figs and made this for dessert last night. It was amazing.

  • 2 pounds (1 kg) fresh figs (about 20)
  • 1/2 cup (125 ml) water
  • 1 lemon, preferably unsprayed
  • 3/4 cup (150 g) sugar
  • 1 cup (250 ml) heavy cream
  • 1tbl Marsala wine (optional)
  • 1/2 teaspoon freshly squeezed lemon juice, or more to taste
  • Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, until the figs are tender, 8 to 10 minutes. 
  • Remove the lid, add the sugar, and continue to cook, stirring frequently, until the figs are a jamlike consistency. Remove from the heat and let cool to room temperature. Once cool, purée the fig paste in a blender or food processor with the cream, Marsala, and lemon juice. Taste, then add more lemon juice if desired.
  • Chill mixture and process in ice cream maker. If you don't have an ice cream maker, freeze for an hour and then beat with an electric mixer. Repeat twice more.



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