MAPLE-FIG ICE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 7h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat. Cover and reduce the heat to medium-low and simmer, turning occasionally, until the figs are very tender, about 30 minutes. Transfer the figs and 1/2 cup of the cooking liquid to a food processor (or add some water to make 1/2 cup). Blend until the figs are pureed and no large lumps remain. Transfer to a small bowl, cover and chill. (Fig puree can be made 1 week ahead.)
- Whisk the whipping cream, sugar, maple syrup, salt and egg yolks in a heavy large saucepan until blended. Whisk over medium heat until the custard thickens enough to coat a spoon (and the temperature registers 170 degrees F to 180 degrees F), 4 to 5 minutes. Remove the pan from the heat and immediately whisk 1/2 cup of the fig puree into the custard, reserving the remaining fig puree. Transfer the custard to a bowl and chill uncovered until cool, stirring occasionally, about 1 hour. Whisk in the sour cream and brandy.
- Process the custard in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 6 hours and up to 3 days.
- Scoop the ice cream into goblets or bowls. Spoon some Brandied Maple-Fig Sauce on top, sprinkle with pine nuts and serve.
- Stir the fig puree, maple syrup and brandy in a small bowl until blended. Cover and chill until needed. (The sauce can be made 1 day ahead.)
FIG ICE CREAM
If you like figs, you will love this.
Provided by Avrilicious
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 8h
Yield 8
Number Of Ingredients 9
Steps:
- Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.
- Combine chopped figs, 2 tablespoons sugar, and lemon juice in a saucepan over medium heat; cook and stir until until sugar is dissolved and figs begin to break down, 4 to 5 minutes. Remove saucepan from heat and cool to room temperature, 15 to 20 minutes. Cover saucepan with a lid and refrigerate.
- Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Remove saucepan from heat.
- Whisk 1/2 cup sugar, egg yolks, and salt together in a bowl until smooth. Temper egg mixture by drizzling 1 to 2 tablespoons half-and-half into egg mixture, while continuously whisking egg mixture until slightly warmed. Pour egg mixture into half-and-half and return saucepan to medium-low heat; cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.
- Place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir sour cream and vanilla extract into chilled custard. Cover saucepan and chill custard completely, at least 3 hours.
- Process custard in an ice cream maker according to manufacturer's instructions. Stir fig mixture into ice cream in the last 5 minutes of processing. Transfer fig ice cream to a container and freeze until solid.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 53 g, Cholesterol 116.6 mg, Fat 14.6 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 8.4 g, Sodium 88.3 mg, Sugar 42.3 g
LAZY FIG ICE CREAM
Make and share this Lazy Fig Ice Cream recipe from Food.com.
Provided by kitchenofgoodandevil
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- I do this all in a blender, but you can use a mixing bowl after step 2.Combine milk and sugar. Blend until sugar is dissolved.
- Add the figs (I don't bother to peel the outer skin off, just make sure to remove any hard stems before use) and pulse until they are coarsely chopped (this is why I like the blender) - how much you pulse will depend on your preference. I like little chunks of fig in my ice cream, but you can also blend until they are smooth.
- Add the vanilla and the cream - MIX THESE IN WITH A SPATULA IF YOU ARE USING A BLENDER. If you actually use the blender at this point, you run the risk of turning it into thick cream.
- Pour the mixture into your ice cream maker and follow manufacturer's instructions.
- A few minutes before it's done, add the walnuts and dark chocolate coated ginger.
- Freeze in a freezer safe container until it sets up. This will also ripen the flavors. Enjoy!
Nutrition Facts : Calories 363.1, Fat 26.4, SaturatedFat 14.7, Cholesterol 85.8, Sodium 38.3, Carbohydrate 30.9, Fiber 1.6, Sugar 26.1, Protein 3.3
FIG ICE CREAM
I saw someone talking about fig ice cream so I asked my home economist mother if she had a recipe and here it is. ***This is for a 4 quart ice cream freezer.*** I "guessestimated" on the freezing time being 1 hour.
Provided by Sherrybeth
Categories Frozen Desserts
Time 1h30m
Yield 4 quarts
Number Of Ingredients 6
Steps:
- Lightly beat eggs.
- Add 1 1/2 cups of sugar to the eggs and stir slightly.
- Mash figs with the remaining 1/2 cup sugar and add to egg mixture, blending lightly until mixed.
- Stir in half and half and pour into your ice cream freezer.
- Add enough milk to reach the "fill" line on the freezer.
- Freeze in your ice cream freezer until done.
- Allow to sit 15 minutes before serving.
Nutrition Facts : Calories 623.9, Fat 18.9, SaturatedFat 10.2, Cholesterol 256.3, Sodium 119.8, Carbohydrate 105.8, Sugar 100.8, Protein 9.9
FIG ICE CREAM
Make and share this Fig Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h
Yield 1 quart
Number Of Ingredients 7
Steps:
- Cover the dried figs with boiling water and set aside until soft, about 2 hours.
- Drain the figs, cut into quarters, and place in a food processor; add in the eggs and process until smooth, about 1 minute.
- Combine the milk and sugar in a saucepan; place over low heat.
- Stir until the sugar dissolves and the milk comes to a boil.
- Immediately remove from the heat.
- With the food processor running, slowly pour the hot milk into the fig mixture through the feed tube.
- Process until completely smooth; pour the mixture into a large, clean bowl and allow to cool slightly.
- Stir in the cream, vanilla, and salt; cover and refrigerate until cold or overnight.
- Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions.
- When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer safe container and freeze several hours or overnight.
Nutrition Facts : Calories 1762.7, Fat 112, SaturatedFat 66.3, Cholesterol 800.3, Sodium 998.1, Carbohydrate 167.6, Fiber 6.6, Sugar 133.4, Protein 31.7
More about "lazy fig ice cream recipes"
DAIRY-FREE FIG ICE CREAM | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
Reviews 9Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Melt coconut oil over medium heat in a saucepan. Add coconut sugar and water, stir to dissolve. Halve all of the figs and toss in the saucepan with lemon juice. Cook over medium heat, stirring frequently, until you have a fairly chunky, jam-like mixture. This should take about 25-30 minutes, or so. Add salt, give it a stir, set aside and let cool completely.
- Put the coconut milk and dates in a blender and puree until smooth. Add the almond milk (or other non-dairy milk), vanilla extract and thickener (if using). Puree until smooth. Refrigerate for about an hour or so, until cold.
- Using an ice cream machine, pour the ice cream base into the frozen basin and process according to manufacturer instructions, i.e., let spin and thicken for 20 minutes. Then add in the fig jam mixture and the toasted pistachios. Continue to process for around 10 minutes. Pour the semi-frozen mixture into a pyrex dish or glass tupperware. Freeze for at least two hours before serving.
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- Place the milk, cream, vanilla bean and seeds in a large saucepan and bring to the boil. While the mixture is heating combine the egg yolks and sugar in the bowl of an electric mixer fitter with a whisk attachment. Whisk until the mixture is lightly thickened and then gradually add the milk mixture into the egg yolks. Do this slowly so as not to curdle the eggs.
- Pour the mixture back into the saucepan and return to a medium low heat and stir and check the consistency by turning the spoon over and running your finger through the mixture that has coated the spoon. If the line from your finger remains clear then the custard is ready. Pour the custard into a large bowl and cover with cling film and refrigerate overnight.
- Preheat the oven to 200 celsius (400 Fahrenheit) and line a roasting pan with baking paper. Combine the figs, honey and brown sugar in a bowl and then spread the mixture evenly over the roasting pan. Bake for 15 to 20 minutes or until caramelised and set aside to cool.
- Once the figs have cooled place into a food processor and process. Loosen the mixture with the vodka.
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