I just have to pass along this post from Stefan’s Gourmet Blog. I love figs, love ice cream, and this is easy. I’ll be anticipating the fig season next year, though we have brown Turkey figs here, rather than the deep purple ones.
Fresh figs have to be imported and because they are quite perishable they are not often of a great quality, but sometimes some nice figs are available in the Netherlands. A nice way to use them is to make ice cream. I’ve used a recipe from SeriousEats that uses lemon zest and lemon juice to enhance the flavor, and it was very nice indeed. The recipe is quite easy as nog eggs are involved. Here’s what I did…
Makes about 750 ml (3 cups)
900 grams (2 lbs) fresh figs, plus additional figs for garnish (optional)
1 untreated lemon
150 grams (3/4 cup) sugar
250 ml (1 cup) heavy cream
Wash and dry the figs and remove the tough stem.
Chop the figs.
Put the figs in a saucepan with 125 ml (1/2 cup) of water.
Add the grated zest of a lemon.
Bring to a boil, stirring…
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