Fresh Fig Ice Cream Recipe - Cooking Index
Fresh Fig Ice Cream Recipe - Cooking Index
| 1 | Fresh - peeled pink figs | |
| Variety) | ||
| 1 | Whole milk | |
| 1 | Heavy cream | |
| 6 | Egg yolks | |
| 1 1/4 cups | 247g / 8.7oz | Fine - granulated sugar |
| 6 | Egg whites - stiffly beaten | |
| 3 tablespoons | 45ml | Cream sherry wine |
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.
From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc.
Source:
Cooking Light, Jul/Aug 1994, page 133
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