Fig Season Part II: Fig Ice Cream
August 29, 2008
When you have a seemingly endless supply of figs, one tries a variety of methods of prepare this distinctly sweet and rich fruit. I had decided to make a fig ice cream and came upon this recipe from Epicurious with the irresistible title “Isabella’s Aphrodisiac Ice Cream.” Despite the probability that this ice cream would have about as much sexual-enhancing properties as oysters or rhinoceros horns, I gave it the old college try.
It had a nice crunch and rich creamy taste, although the fig taste wasn’t as strong as I would have liked. And inasmuch as it was awfully good, this ice cream, I am sad to report, isn’t going to give horny goat weed and Spanish fly any competition.
Isabella’s Aphrodisiac Ice Cream (adapted from Epicurious)
1/2 C. sliced almonds
1 1/2 C. whole milk
4 egg yolks
3/4 C. of sugar
1/8 tsp. salt
2 C. heavy cream, chilled
1 C. peeled and mashed rich ripe figs
1 tsp. vanilla
Preheat oven to 350° F. Place almonds on a cookie sheet and roast for 3-5 minutes until just golden. Set aside.
In a stainless steel bowl, or double boiler, whisk the yolks with the sugar and salt for 3 minutes, or until pale yellow. Add hot milk slowly while whisking. Place the stainless steel bowl over a pan of simmer water and cook whisking constantly, for 8 to 10 minutes, or until the custard is thick enough to coat the back of a spoon. Remove the custard from the water and stir in the chilled cream, mashed figs, and vanilla. Pour into an ice cream maker and churn according to manufacturer’s directions. In the last couple of minutes of churning, add almonds. Freeze until hardened.