vrijdag 22 november 2013

Fig ice cream (Kopie)


Fig ice cream (from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz)

2 pounds fresh figs
1/2 cup water
1 lemon
3/4 cup sugar
1 cup heavy cream
1/2 tsp freshly squeezed lemon juice or more to taste

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Place the figs and water in a medium saucepan. Zest the lemon directly into the pan. Cover and cook over medium heat, stirring occasionally until the figs are tender (8 to 10 minutes).

Remove the lid, add the sugar, and continue to cook, stirring frequently, until the figs reach a jam-like consistency. Remove from heat and cool to room temperature. Once cool, puree figs in a blender with the cream and lemon juice (puree quickly so as not to whip the cream). Taste and add more lemon juice as desired.

Chill thoroughly, then freeze the mixture in an ice cream maker according to manufacturer's directions.

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