We look forward to having fresh figs during the season. Other than eating it as fruit, I put it is salads, fig tart tatins (see recipe on this blog) and of course ice cream.
This ice cream is just fantastic. Creamy, loaded with figs and a touch tart from yogurt. I generally use black Mission figs for this recipe, mainly because it give the ice cream a beautiful purple color. However, it is also good with green Adriatic, Kadota or Calimyrna figs, and brown Turkish figs.
This is a cookbook I do not cook from often, and I have no reason not to. I have completely enjoyed every dish I have cooked from here, I guess I have to make it more visible on my shelf.
For more recipes from this cookbook click here.
1 basket figs, about 1 lb. An additional 2 figs.
3/4 cup sugar
1/4 teaspoon salt
2 cups heavy cream
1 cup milk
1/4 cup plain full fat yogurt
Chop up the fugs and add to a pot with the sugar and salt. Cook on medium low heat. The sugar will melt and it will slowly become a thick jaamy paste, about 10-15 minutes. Stir the figgs often and mash with the spatula or a potato masher. wWhen thick and jammy, and tastiung wonderful, remove and cool completely.
When cool remove 1/4 of the mix. Add milk to the remaining and you can blitz with a hand blender to make a smooth puree. Add back the remaining 1/4 mix and the cream and blend in using a spatula. cool on the refrigerator.
Chop the remaining 3 figs into small dice. Add to the ice cream towards the end of the churn cycle so they get blended in.
Churn in a machine or freeze in the freezer.
NOTE: I like the ice cream a bit chunky. If you prefer the ice cream smooth, puree all the mix and do not add the chopped figs at the end. Either way this ice cream is fantastic.