Dried Fig Icecream With Fresh Figs And Pistachios |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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No need for delicate custard stirring, just boil a sugar syrup and whisk it though the eggs. In an effort to minimise the expansion of my egg white collection, I experimented with using one whole egg with the yolks which I may have imagined but I thought it did lighten the texture a little. Ingredients:
7 ounces dried figs, halved |
1/2 cup sugar |
1 egg |
20 ounces cream |
10 ounces sour cream |
5 egg yolks |
2t vanilla extract |
large handful pistachio, toasted, to serve |
6-8 fresh black figs, to serve |
Directions:
1. Combine sugar and figs with 1cup water in a small saucepan and stir over a low-heat until the sugar is dissolved. Bring to boil and simmer for 15 minutes.
2. Put figs in a food processor with about 1/3 of the syrup and whizz until smooth. Allow to cool.
3. Whisk yolks and eggs in an electric mixer until pale and fluffy.
4. Slowly whisk in remaining hot syrup and beat for 10 minutes.
5. Combine cream and sour cream and stir until smooth.
6. When fig puree is cool combine creams, yolks, and puree with vanilla extract and refirgerate until well chilled.
7. Churn in an icecream machine according to the manufacturer’s instructions.
8. To serve cut a cross in the top 2/3 of each fig and push them to open up into a pretty flower like shape (see picture). Divide figs between plates and place a large scoop of icecream beside them. Top with toasted pistachios. Enjoy!
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