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Name: Fig Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 c Whipping cream; Cognac or brandy (optional); Vanilla; to taste; 1 lb Very ripe figs; 1/2 c Sugar; plus:; 3 tb Water; 1 tb Sugar; 3 Egg yolks

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INGREDIENTS

1 1/2 c Whipping cream
Cognac or brandy (optional)
Vanilla; to taste
1 lb Very ripe figs
to taste
1/2 c Sugar; plus:
3 tb Water
1 tb Sugar
3 Egg yolks

Servings

INSTRUCTIONS

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 1-1/2 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.

NOTES

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Fig Ice Cream

1 1/2 c Whipping cream
 Cognac or brandy (optional)
 Vanilla; to taste
1 lb Very ripe figs
 to taste
1/2 c Sugar; plus:
3 tb Water
1 tb Sugar
3 Egg yolks

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 1-1/2 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.

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Nutrition

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Serving Size: 1 Serving (1011g)
Recipe Makes: 1 Servings

Calories: 1749
Calories from Fat: 1274 (73%)

Amt Per Serving		% DV

	Total Fat 141.6g	189 %
	Saturated Fat 59.7g	298 %
	Monounsaturated Fat 57.5g
	Polyunsanturated Fat 18.4g
Cholesterol 5158mg		1587 %
Sodium 230.7mg		8 %
Potassium 513.2mg		14 %
Total Carbohydrate 54.7g		16 %
	Dietary Fiber 0g	0 %
	Sugars, other 54.7g
Protein 66.6g		95 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1749

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