Good morning everyone. Hope you had a wonderful weekend. We had a good one with friends, and after gorging on too many goodies, I think the body is probably ready to be detoxicated. Well, not before some yummy figgy ice cream though!
A lot of figs made their way into our home a few days back. Ripe and luscious figs lying on the counter, did not have to beg at all to be enjoyed in all their goodness.
But there were quite enough of them for me to want to “make” something with them. But make what? Just threw the question around and quite a few suggestions came back. And it was dear Nic who suggested David Lebovitz’s fig ice cream which was form his book “The perfect scoop”. Hmm, ice cream sounded nice. The only problem- I didn’t have that book. But long live the internet, and a little snooping around made me land on the recipe here. I flicked through the recipe and liked the idea. But, sorry Mr Lebovitz, as much as I love the recipe, I did have to play around with it a bit. But yes, the outcome was a “perfect scoop”! Thanks to dear Nic for pointing me towards this recipe.
The original recipe had sugar in it. The figs were so sweet in themselves that I did not want to add any more. So instead, I just added a couple of tablespoons of honey. I also used a combination of double cream and low fat natural yogurt , instead of just the cream. Also, not having an ice cream maker, I made it the old fashioned way- freeze, pulse, freeze, pulse! And yes, did I mention that we loved the outcome?
Let’s hurry to the recipe now-
12-13 fresh figs, the stem parts removed and chopped
2 tblsp of honey
3 tblsp of water
3 tblsp of lemon juice
zest of 1/2 a lemon
3/4C of double cream
3 tblsp of low fat natural yogurt
- In a pan, place the figs, lemon juice and zest and water.
Mix and place the pan over heat. Stir and cook for about 8-10 minutes or till the fruit is soft and thick. Remove from heat and cool completely.
- Mix together the cream, yogurt and fig mixture and pulse in a food processor until just mixed. If you have an ice cream maker, use it now. If not, continue reading.
- Freeze the mixture till just set. Transfer to a food processor and pulse in short bursts till just smooth. Return to the freezer till set completely.
- If it hardens too much, remove to room temperature a few minutes before serving.
The ice cream can be served with a drizzle of honey. I scooped the pink seedy parts of some figs, and cooked them for a few seconds with some honey.This was drizzled over the ice cream scoops- heavenly.
We absolutely loved the ice cream . The sweetness was just right for us and the figs were the stars.The warm honey and fig sauce complemented the ice cream. Crackle , crackle!