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
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!)