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Fig Ice Cream

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound fig
very ripe
*
3 tablespoons water
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1 ½ cups heavy whipping cream
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½ cup sugar
plus, 1 tablespoon
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3 each egg yolks
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1 x vanilla extract
to taste
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1 x cognac
or brandy, to taste, optional
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Ingredients

Amount Measure Ingredient Features
453.6 g fig
very ripe
*
45 ml water
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355 ml heavy whipping cream
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118 ml sugar
plus, 1 tablespoon
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3 each egg yolks
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1 x vanilla extract
to taste
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1 x cognac
or brandy, to taste, optional
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Directions

Wash the figs, cut off the stem ends, and cut in quarters into a non-corroding saucepan.

Add the water and cook slowly until very tender, about 20 minutes, stirring often.

The cooking time will depend on the variety of fig you are using and how thick the skin is.

Coarsely chop the figs in a food processor, or put them through a food mill, or crush well with a potato masher.

Warm 1 cup of the cream with the sugar in a non-corroding saucepan, stirring occasionally, until the sugar has dissolved.

Whisk the egg yolks just enough to mix them and whisk in some of the hot cream mixture to warm them.

Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon.

Strain through a medium-fine strainer into a container.

Add the remaining cream and 1½ cups of the fig puree.

Flavor to taste with a few drops each of vanilla and Cognac or brandy.

Chill thoroughly. Freeze according to the instructions with your ice-cream maker.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 40474% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 21g 103%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 34mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 26% Vitamin C 1%
Calcium 6% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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