Dessert
Strawberry Fig Ice Cream
Strawberries and Figs. Awesome together. Vanilla Ice Cream. Rockin’ when done well. Combine for dessert deliciousness.
Mise en Place |
Fruits |
Dairy |
1 lb |
Strawberries, husked, cut in half |
2 cups |
heavy cream |
1 lb |
Figs |
1 cup |
whole milk/td> |
1 lemon |
Juiced |
5 |
egg yolks |
Staples |
2 cups |
Sugar |
1/2 cup |
Sugar |
1 |
Vanilla bean |
|
Kosher salt |
Equipment |
2 |
pots |
1 |
ice cream maker |
2 |
mixing bowls |
1 |
sieve |
1 |
stick blender |
1 |
ice bath |
2 |
containers (small for jam, big for ice cream base) |
Fruit jam directions |
Step |
Action |
1 |
In a mixing bowl, combine strawberries and figs. Fold in sugar. Let sit for 2-12 hours. Stir every hour or so. |
2 |
Add everything to a pot with a pinch of salt, cook over medium high heat till it bubbles, then reduce heat to low. Cook till fruit is soft |
3 |
Strain liquid from fruit. Reserve liquid for some other purpose (like strawberry fig vodka sodas) |
4 |
Put strained fruit back into bowl, and hit it with the stick blender till smooth |
5 |
Stir in half of lemon juice, taste, add more if needed |
6 |
Chill in fridge |
Ice cream base directions |
Step |
Action |
1 |
Combine cream, milk in pot, heat on low |
2 |
Split vanilla bean, and scrape insides into pot. When done, drop bean into pot |
3 |
Combine egg yolks and sugar in a bowl. Whisk till eggs take on a light yellow color. |
4 |
Once cream has reached a bare simmer, take off heat and whisk slowly into eggs. You need to temper here, so add a tablespoon whisk in, then two tablespoons and whisk in, so on and so forth |
5 |
Return combined mixture to pot, and heat over low heat to 170. Stirring constantly. |
6 |
Evac mixture to container. Add a pinch of salt. Close container and put it carefully into ice bath. Let that sit for an hour or two, then refridgerate overnight. |
Ice cream directions |
Step |
Action |
1 |
Add ice cream base into ice cream maker |
2 |
Churn to about 75% done |
3 |
Add jam and finish churning |
4 |
Freeze overnight |
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