August 16, 2013 by dgarnett2013
Fig Ice Cream: River Cafe Cook Book Easy
- 400ml double cream
- 125ml milk
- 1 vanilla pod
- 4 egg yolks
- 90g caster sugar
- 8 black figs
- 3 tabs dark brown sugar
- 1/2 lemon
In a thick bottomed pan, combine the milk, scraped out vanilla seeds and pod and cream. Cook until just boiling.
Beat the egg yolks and sugar until pale and thick.
Pour the warm cream/milk mixture slowly into the egg yolks and stir. Return to the saucepan and cook over a low heat stirring constantly, until it reaches 85 degrees C, i.e. nearly at boiling point.
Remove from the heat immediately (if it boils, the sauce will curdle) and transfer mixture to a bowl in an ice bath. Allow to cool.
Put the figs into a bowl and pour over boiling water just to colour their skins.
Remove the water and dry the figs. Cut off the stalks and chop roughly.
Add the sugar and lemon juice. Stir to mix.
Stir into the Creme anglaise, then churn in an ice cream machine.
Made with figs brought back from Tangier.