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Fig Ice Cream with Black Mission Fig Compote

Posted By Cristina for Teenie Cakes On In Desserts,Edible Garden,Frosty Treats,summer | Comments Disabled

Fig Ice Cream

Fig Ice Cream with Black Mission Fig Compote
Makes 1 quart
Ingredients
      Fig Sauce/Compote
  • 1 pound ripe black mission figs, stemmed and quartered
  • ¼ cup honey
  • 2 tablespoons light brown sugar
  • 1 ½ tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • 1 large stick cinnamon
  • 1/3 cup water
  •  
    •   Ice Cream
  • ½ cup sugar
  • 2 egg yolks
  • ½ teaspoon kosher salt
  • 1 ½ cups heavy cream
  • ½ cup low-fat/2% milk
  • 1 teaspoon vanilla extract
Method
  1. In a heavy saucepan, bring figs, honey, brown sugar, salt, cinnamon stick, and water to a boil over medium-high heat. Reduce the heat to medium and continue cooking and stirring occasionally until the figs break down and the mixture thickens like jam, about 35-50 minutes. Remove from heat and cool completely (can be done a day ahead).
  2. Using a hand or stand mixer, beat sugar and egg yolks in a bowl until it’s pale yellow, about 3-5 minutes. Add salt, cream, milk and vanilla and beat until combined. Pour into an ice cream maker and freeze according to its manufacturer’s instructions.
  3. After the ice cream has completed churning, alternate layers of the ice cream and fig compote in a freezer-safe container. Freeze at least 6 hours before serving. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • To lighten the ice cream, I’ve used low-fat milk. Additionally, next time I would cut the amount of heavy cream and substitute in for low-fat milk.
  • Use the largest cinnamon stick you have or use two if your cinnamon sticks are not of good size. It really adds to the fig compote when cooking.
  • The fig compote is really excellent. Set aside 1/4 cup to drizzle on the top of the ice cream OR double the recipe to have extra compote.
source modified from Saveur