Fig And Mezcal Ice Cream - {Helado De Higos Y Mezcal} Recipe - Cooking Index
Fig And Mezcal Ice Cream - {Helado De Higos Y Mezcal} Recipe - Cooking Index
| 5 | Dried black figs | |
| 1/4 cup | 59ml | Mescal - see * Note |
| 2 | Eggs | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 | Salt | |
| 1 cup | 237ml | Whole milk |
| 1/2 cup | 164g / 5.8oz | Light corn syrup |
| 1 cup | 237ml | Whipping cream |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
* Note: If you can't find mezcal, substitute another liquor, such as dark rum, Bourbon or tequila.
Prepare the figs the night before: Remove the stems. Cut the figs in very thin slices crosswise, then cut lengthwise to form very small pieces (less than 1/4 inch). There should be 1/2 cup. Place the figs in a bowl, add the mezcal and stir to mix. Cover and let stand overnight.
The next day, combine the eggs, sugar and salt in a bowl and beat until well mixed. Scald the milk in a saucepan over medium heat until it is barely bubbling, 4 to 5 minutes. Gradually beat it into the egg mixture. Turn the mixture into a saucepan and cook gently over medium-low heat, stirring constantly, until barely thickened, 6 to 8 minutes. Do not allow to boil.
Strain the mixture through a sieve. Add the corn syrup, whipping cream and vanilla. Place the mixture in the refrigerator until cold, 1 to 2 hours. Stir in the figs and mezcal.
Process in an ice cream freezer following the manufacturer's directions. Spoon the ice cream into a container with a tight cover and place in the freezer 2 to 3 hours before serving.
This recipe yields 1 quart.
Each half-cup serving: 464 calories; 196 mg sodium; 153 mg cholesterol; 16 grams fat; 9 grams saturated fat; 75 grams carbohydrates; 6 grams protein; 2.25 grams fiber.
Source:
The Los Angeles Times, 12-16-2001
Average rating:
10 (1 votes)
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