Velvety Fig Ice Cream
Indulge in the luxurious creaminess of this velvety fig ice cream, crafted with premium dried figs and a decadent mix of half-and-half, egg yolks, vanilla, and tangy sour cream.
Ingredients
| 2 | dried figs |
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| 2 | tablespoons white sugar |
| 1 | teaspoon lemon juice |
| 2 1⁄2 | half-and-half |
| 1⁄2 | cup white sugar |
| 3 | egg yolks |
| 1⁄8 | teaspoon salt |
| 1 | cup reduced-fat sour cream |
| 1 | teaspoon vanilla extract |
Instructions
| 1. | Begin by rehydrating the dried figs in a bowl of water till softened, for about 3 to 4 hours. Drain the figs and finely chop them. |
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| 2. | In a saucepan over medium heat, combine the chopped figs, 2 tablespoons of white sugar, and lemon juice. Cook and stir until the sugar dissolves and the figs start to break down, approximately 4 to 5 minutes. Remove from heat and let the mixture cool to room temperature for 15 to 20 minutes. Cover the saucepan and refrigerate. |
| 3. | In a heavy saucepan over medium-high heat, warm the half-and-half just until it's hot but not boiling, for about 5 to 6 minutes. Remove from heat. |
| 4. | In a bowl, whisk together 1/2 cup of white sugar, egg yolks, and a pinch of salt until the mixture is smooth. Slowly drizzle 1 to 2 tablespoons of the warm half-and-half into the egg mixture, continuously whisking until slightly heated. Pour this egg mixture into the warm half-and-half and return the saucepan to medium-low heat. Cook and whisk constantly until the custard is velvety smooth and thickened, roughly 5 minutes. |
| 5. | Cool the saucepan with the custard in the refrigerator, stirring occasionally, until chilled, which takes about 30 minutes. Gently stir in the sour cream and vanilla extract into the chilled custard. Cover the saucepan and completely chill the custard for at least 3 hours. |
| 6. | Churn the custard in an ice cream maker following the manufacturer's guidelines. During the last 5 minutes of churning, fold in the chilled fig mixture. Transfer the delectable fig ice cream into a container and freeze until it reaches a solid state. |
Published on Jul 19, 2024 by Luminița