Figgy Ice Cream
One of the reasons we took on ice cream this week is that we have been noticing a trend in the ice cream world, that ice cream never seems to taste enough like what it claims to be, or fully embraces the characteristics of the ingredients being used. We wanted to see if we could change that and focus on showcasing and highlighting the ingredients from beginning to end.
So here is the scoop with our recipe, we have packed it full of fig flavor from fresh figs and figgy pudding bitters in the ice cream base and then finishing it off by garnishing the freshly churned ice cream with even more fresh figs, taking advantage of their wonderful texture, that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. We think this says summer loud and clear.
- 20 + 2 fresh organic black mission figs, diced
- 1 cup whole milk
- 2 tablespoons fig bitters (we love AZ Bitters Lab Figgy Pudding Bitters)
- 3/4 cup sugar
- Place 20 diced figs in a medium saucepan with milk, cover and cook over medium heat, until tender, about 8 minutes.
- Add the sugar, and continue to cook, stirring frequently, until the figs are jam like, another 10 minutes.
- Purée the mixture with bitters in a food processor until smooth.
- Stir until cool over an ice bath or chill thoroughly in the refrigerator.
- Freeze it in your ice cream maker according to the manufacturer’s instructions.
- Sprinkle with diced figs and serve.
Modern Day Forager