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Fig Ice-cream

It won’t win any ice-cream beauty contests, the texture is rough cast, parents will look askance at any spills, but Fig Ice-cream is just delicious. Of our table of four yesterday Fig was the clear winner of the taste competition, one wife had chosen Passion Fruit but on hearing her husband’s raving about the fig stole his.

Fig Ice-cream is simple to make and tastes both addictive and sophisticated.

Fig Ice-cream Recipe:

Ingredients (for about 1 litre):

  • 6-10 dried figs (I’m sure fresh would be better, but on the rare occasions I get fresh figs I will scoff them all in other ways, and for ice-cream dried figs are pretty good) I suggest about 6-10 but do experiment.
  • 4 eggs (you won’t be cooking them, so free range are definitely best as well as kindest to the chooks ;)
  • 300ml cream
  • sugar to taste

Method:

I do everything except final mix and freezing in my food processor bowl so the order matters, but if you like to use several gadgets just be sure the one you use for the egg whites is clean and dry.

Chop the figs fairly small, remove the stalks. Separate the eggs, whip the whites till really stiff (I then put them in the ice-cream container), whip the cream when the peaks are stable put the cream also in the ice-cream container. Now zap together the figs and egg yolks, add sugar till it is nicely sweet. Add to the ice-cream container and using a spatula fold the three mixtures together.

Freeze (if you are a perfectionist control freak who does not want a figgier layer at the bottom, or is afraid that despite the eggs ice crystals will form you will take it out of the freezer after an hour and fork it to mix again – however, I caution you not to, there won’t be crystals, the figgier layer is so tasty, and thirdly this extra beating just removes air and makes it more hard and solid – yuck!)

Eat!

Food to nourish the soul as well as feast the belly

Veges (photo by Noël Zia Lee)

In a comment Larry pointed to the site with Paul McCartney’s impassioned video advocating a Vegan lifestyle to avoid cruelty to animals. While I respect the desires of Larry and Paul to avoid hurting fellow creatures, and to some extent share it, I am speciesist. I can see no reason to accord the same protection and care to other species that we do to our own. “Don’t eat a fish, fish have (some small measure of) personality” does not work for me, sorry! And showing selected clips of the worst atrocities of the US meat industry did not convince me either.

So I then flipped to the recipes, that’s surely where I can use some help. And got a shock, under the heading Breakfast the top recipes offered a collection of dodgy meat substitutes making wannabe carnivore dishes like ‘Eggs’ Benedict; ‘Bacon,’ Potato, and Green Onion Frittata; ‘Chicken’ With Artichokes and Olives; ‘Eggnog’ Pancakes. The first is described as:

Baked tofu, eggless hollandaise sauce, veggie bacon, and fresh tomatoes top a toasted English muffin for a delicious vegan version of a French classic.

The only thing that’s real here are the tomatoes and the muffin. The rest is faux meat. The thought that the best “Vegetarian” can offer is a collection of wannabe carnivore dishes is a real turn off. I want real, tasty, nourishing food, food to nourish the soul as well as feast the belly! And “tofu, eggless hollandaise sauce, veggie bacon” ain’t it :(

Maybe if you are a vegan, or the friend of a vegan, who has a recipe that fits the requirements below you would like to enter it in my vegan recipe competition and help me out?