Fresh Fig Ice Cream
This fresh fig ice cream will for sure cool you down while satisfy your palate on a hot summer day with silky and rich taste and chunks of delicious figs.
Yield
6 servingsPrep
30 minCook
15 minReady
3 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
figs
fresh, pink, peeled, 1 pint |
*
|
| 2 | cups |
milk
whole, 1 pint |
|
| 2 | cups |
heavy whipping cream
1 pint |
|
| 6 | large |
egg yolks
|
|
| 1 ¼ | cups |
sugar
granulated |
|
| 6 | large |
egg whites
stiffly beaten |
|
| 3 | tablespoons |
cream sherry
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
figs
fresh, pink, peeled, 1 pint |
*
|
| 473 | ml |
milk
whole, 1 pint |
|
| 473 | ml |
heavy whipping cream
1 pint |
|
| 6 | large |
egg yolks
|
|
| 296 | ml |
sugar
granulated |
|
| 6 | large |
egg whites
stiffly beaten |
|
| 45 | ml |
cream sherry
|
* |
Directions
Crush peeled figs with a wooden spoon.
Scald the milk and cream, but do not boil; skim.
Beat egg yolks and sugar together until very light. Pour hot milk over the egg yolk mixture, stirring constantly.
Add the stiffly beaten egg whites and stir in the wine.
Cool, then start freezing. When slightly frozen, add crushed figs; stir well.
Return to freezer and finish freezing.
Allow to ripen a few hours before serving.
