Wednesday, June 3, 2020

Fig Bourbon Maple Ice Cream

Spices in My deoxyribonucleic acid


For the bourbon figs

  • three
    diced fresh figs*

  • i/ii

  • 1/four
    loving cup
    low-cal chocolate-brown sugar, loosely packed

For the ice cream

  • iii/four
    course B maple syrup*

  • 1 iii/four
    heavy cream

  • 1
    whole milk

  • iv
    big egg yolks

  • ane
    vanilla extract

  • 1/4


  1. Begin by making the bourbon figs. Add figs, bourbon, in addition to brown carbohydrate to a medium saucepan together with take to a simmer. Cook for 10 minutes, stirring oftentimes, until figs first to suspension downwardly together with become "jammy". Remove from oestrus in addition to let cool.

  2. Reduce the maple syrup. Add the maple syrup to a minor saucepan over medium to medium-high rut together with bring to a simmer. Cook for nigh five minutes or until it's reduced by a quarter. Set aside to cool.

  3. Prepare an ice H2O bathroom past filling a big bowl halfway amongst water ice as well as H2O. Set aside.

  4. Add the the cream and milk to a medium saucepan over medium to medium-high estrus until merely simmering, near 3-four minutes. Add the egg yolk to a heatproof bowl in addition to whisk until completely smooth. Once the milk mixture is simmering, take away from estrus and gradually pour nearly one/ii cup into the yolks, whisking constantly (yous don't want the eggs to scramble!) Once incorporated, whisk some other ane/2 cup of the milk mixture into the yolks until smoothen. Add the yolk mixture to the saucepan with the remaining milk mixture too whisk to combine. Reduce heat to a simmer. Once simmering, trim back to medium to medium-depression. Cook, stirring constantly, until the custard is thick together with coats the dorsum of a spoon.

  5. Remove the custard from heat too stir in the maple syrup reduction, vanilla, together with common salt. Pour the custard through a fine-meshwork strainer into a large heatproof bowl in addition to home over the water ice bath until chilled, almost xl minutes.

  6. Once chilled, add custard* to your ice cream maker along with three/4 of the bourbon fig mixture, too churn for 25 minutes or until thick and soft-serve consistency. Spread water ice cream into a parchment lined loaf pan, layering the remaining cook bourbon mixture inward gradually. Freeze for half-dozen hours or until business firm.

Recipe Notes

*I used black mission figs for this recipe, only function any figs are available to yous! I love the greenish figs together with the tiger figs likewise!

*Grade B maple syrup is the darker, richer maple syrup. If y'all can't detect it, the lighter, amber Grade A volition run.

maple water ice cream base adapted from here.