Maple-Fig Ice Cream

Name: Maple-Fig Ice Cream
Prep time: 7 h 45 min
Cook time: 7 h 45 min
Total time: 7 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp brandy; 4 larges egg yolks, at room temperature; 59 grams remaining fig puree; 113 grams to 9 dried Calimyrna figs, stems trimmed (about; 317 milliliters heavy whipping cream, at room temperature; 0 teaspoons kosher salt; 107 milliliters pure maple syrup (preferably grade B); 2 Tbsps pure maple syrup; 4 servings Toasted pine nuts, for garnish; 2 Tbsps sour cream; 67 grams sugar

Maple-Fig Ice Cream is a gluten free and lacto ovo vegetarian dessert. One serving contains 608 calories, 7g of protein, and 41g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes about 7 hours and 45 minutes. This recipe from Foodnetwork requires maple syrup, egg yolks, cream, and heavy whipping cream.

Instructions

Watch how to make this recipe.

Special equipment: ice cream-maker

Ingredients you will need

Ice Cream

Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat. Cover and reduce the heat to medium-low and simmer, turning occasionally, until the figs are very tender, about 30 minutes.

Ingredients you will need

Water

Figs

Equipment you will use

Sauce Pan

Transfer the figs and 1/2 cup of the cooking liquid to a food processor (or add some water to make 1/2 cup). Blend until the figs are pureed and no large lumps remain.

Ingredients you will need

Water

Figs

Equipment you will use

Food Processor

Transfer to a small bowl, cover and chill. (Fig puree can be made 1 week ahead.)

Ingredients you will need

Figs

Equipment you will use

Bowl

Whisk the whipping cream, sugar, maple syrup, salt and egg yolks in a heavy large saucepan until blended.

Ingredients you will need

Whipping Cream

Maple Syrup

Egg Yolk

Sugar

Salt

Equipment you will use

Sauce Pan

Whisk

Whisk over medium heat until the custard thickens enough to coat a spoon (and the temperature registers 170 degrees F to 180 degrees F), 4 to 5 minutes.

Ingredients you will need

Custard

Equipment you will use

Whisk

Remove the pan from the heat and immediately whisk 1/2 cup of the fig puree into the custard, reserving the remaining fig puree.

Ingredients you will need

Custard

Figs

Equipment you will use

Whisk

Frying Pan

Transfer the custard to a bowl and chill uncovered until cool, stirring occasionally, about 1 hour.

Ingredients you will need

Custard

Equipment you will use

Bowl

Whisk in the sour cream and brandy.

Ingredients you will need

Sour Cream

Brandy

Equipment you will use

Whisk

Process the custard in an ice cream maker according to the manufacturer's instructions.

Ingredients you will need

Ice Cream

Custard

Equipment you will use

Ice Cream Machine

Transfer to a bowl, cover tightly and freeze until firm, at least 6 hours and up to 3 days.

Equipment you will use

Bowl

Scoop the ice cream into goblets or bowls. Spoon some Brandied Maple-Fig Sauce on top, sprinkle with pine nuts and serve.

Ingredients you will need

Ice Cream

Pine Nuts

Maple Syrup

Sauce

Figs

Equipment you will use

Bowl

Stir the fig puree, maple syrup and brandy in a small bowl until blended. Cover and chill until needed. (The sauce can be made 1 day ahead.)

Ingredients you will need

Maple Syrup

Brandy

Sauce

Figs

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1Tbsp

brandy 4larges

egg yolks, at room temperature 59grams

remaining fig puree 113grams

to 9 dried Calimyrna figs, stems trimmed (about 317milliliters

heavy whipping cream, at room temperature 0teaspoons

kosher salt 107milliliters

pure maple syrup (preferably grade B)2Tbsps

pure maple syrup 4servings

Toasted pine nuts, for garnish 2Tbsps

sour cream 67grams

sugar

Recommended wine: Cream Sherry, Alcoholic Drink, Food Product Category, Wine, Red Wine, Sherry, Port, Dessert Wine, Moscato, Moscato Dasti

Ice Cream can be paired with Cream Sherry, Alcoholic Drink, and Food Product Category. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try St. Francis Old Vines Zinfandel. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 19 dollars per bottle.

St. Francis Old Vines Zinfandel

When we say "old vines", we mean vines at least fifty and often up to a hundred years old. We've found a series of small vineyards in Sonoma County that date back to the turn of the last century. Because of their great age, these plots yield less than four tons per acre of exceptionally concentrated fruit. Petite Sirah and Alicante Bouschet vines planted among the Zinfandel add texture and color to the field blend. "We had harvest late, so that some of the grapes have become raisins, further intensifying the varietal flavors. Once crushed, the wine is fermented in stainless steel tanks for twelve to eighteen days, then aged in new American oak barrels from twelve to fifteen months. The wine is held another four to eight months after bottling. This is a plump, layered Zin with complex black cherry, raspberry, and black pepper flavors that unfold on the palate."