Sunday, October 23, 2011

Fresh Fig Ice Cream

It was such a gorgeous and sunny day today that it almost feels appropriate to post an ice cream recipe, despite the fact that we're deep into fall and you are probably thinking more about hot drinks and hearty stews than a scoop of the cold stuff.

Nonetheless, if there was ever an ice cream suited for fall, this one is it.



Figs are, to my mind, an unusual fruit - sweet, but always in a subtle, earthy way. When I found some beautiful Black Missions at a farm stand, I bought a whole bag full - and then thought long and hard about how to best use them. A rustic tart? Roasted with honey and olive oil, over a salad? Served simply with a bit of goat cheese and fresh bread on a platter?



I wanted them to last a little bit longer than one meal, though, which usually means... jam. Or ice cream!  I've said before that The Perfect Scoop is the only ice cream book you'll ever need, and this recipe proved the truth of that once again.  The fruit is first cooked down into a lovely jammy mush, skins and all, then pureed with cream, and finally frozen.  The more purple the skins, the more vibrantly pink your final product will be. I'm not usually a big fan of seeds in ice cream, but in this case they add a pleasant textural note and a little bit of crunch.  And true to the figs themselves, this ice cream is not too sweet and would be perfect alongside a scoop of vanilla, or even topping a rustic apple tart.



Fresh Fig Ice Cream
from The Perfect Scoop by David Lebovitz

1 kg fresh figs
125 ml water
1 lemon, preferably unsprayed
150 gr. sugar
250 ml heavy cream
1/2 tsp fresh lemon juice

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, 8-10 minutes.

Remove the lid, add the sugar, and continue to cook, stirring frequently until the figs are a jamlike consistency. Remove from heat and let cool to room temperature. Once cool, puree the fig paste in a blender or food processor with the cream and lemon juice. Taste, then add more lemon juice if desired.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

3 comments:

Rosa's Yummy Yums said...

This ice cream looks ever so tempting! What a beautiful color.

Cheers,

Rosa

Lindsey said...

Gorgeous! I'm a huge fig fan.

khoke said...

Hi, Romy. Ian just forwarded your blog to me, but, without knowing it was yours, I actually discovered it before we even moved here! I checked out all of your posts about the Asian shops- they were very helpful.
Let me know if you ever want to get together and exchange recipes- I have some delicious Sichuan ones (www.ianandkalley.com/kalleycuisine).
Happy cooking!
Kalley

 
Blog Design By: Sherbet Blossom Designs