Unfortunately with rescheduling of meetings, my plans had changed! So by the week’s end I had more figs that I needed and was scrambling my brain on what could I make with these beautiful figs?
It so happened that this past December; I’d brought a Cuisinart® Ice Cream maker and was reminded that it was in storage (the extra freezer bowl which was part of the rebate offer arrived 2 weeks ago). So that’s it! Figs plus ice cream…let’s try!
Reading the recipes which came with the ice cream maker and looking at fig desserts; I collaborated what I liked and came up with this most delicious caramelized fig ice cream treat! If you are not a fig person, the fruit can be substituted with peaches, bananas, or even nectarines! Whichever you select, it will be soooo good!
The freezer bowl to make ice cream needs to frozen for at least 24 hours, this is the most important step, don’t be like me and think it’s cold enough and staring at a bowl spin around for 20 minutes; nothing happens! Nothing! Ice cream delight delayed a day; but when frozen right…a piece of cake!
- 1 1/2 cups of milk
- 1 1/2 cups of heavy cream
- 1/2 cup of mascarpone ( 4 oz)
- 1/3 cup of turbinador sugar
- 1/2 pinch of pink Himalayan salt
- 2 egg yolks
- 1 lb of figs
- 1 lemon, juiced
- 1/2 cup of brown sugar
- 2 tbsp of unsalted butter
- 2-4 tbsp of water
- 1 cup of honey roasted pecans; chopped to bits
Follow these simple steps and you’ll be surprised how easy it is!
To make it easier, I measure and place ingredients in their little individual bowls.
Begin by melting butter in a saucepan, medium heat. Then add brown sugar, stirring until completely dissolved. Take figs and cut off stems and begin to slice in halves.
Then add them to saucepan with the lemon juice and water. This is where you have to be patient, because you are going to be stirring until you almost have like a jam texture!
When at this point, add the salt and stir. Turn off the heat and set aside to cool completely. You will be tempted to taste and you can, you won’t be disappointed at all!
Now in a small pot; let’s begin the ice cream mixture. Also over medium heat, combine milk, heavy cream and sugar. The sugar must be dissolved and the temperature lukewarm.
Once the sugar is dissolved, whisk in the egg yolks gently. Now place in bowl and set in fridge, until the fig mixture is cooled.
Please do not start the ice cream process until the fig mixture is cooled!
Take the ice cream freezer bowl out of freezer and place on basin (follow the instructions of your ice cream maker). Pour milk mixture and start the ice cream process. Allow the machine to spin for the first 20 minutes to allow the thickening process.
The fig mixture should now have a jam consistency, so once the 20 minutes has expired add the mascarpone, pecans and fig mixture. Let the machine spin for another 10 to 15 minutes.
Once the time has expired, quickly add the semi frozen mixture to a Pyrex dish or glass top pop dishes. Let freeze for two to three hours.
Photos by Letia Mitchell LifeStyle & Design®