Homemade fresh fig ice cream
I got the figs from the local farm Highland Orchards from their own fig trees. They probably are not as sweet as the figs from Califronia that you often see at the supermarket. But nothing like going local and eating fresh me thinks.
1 lb ripe figsIt turned out pretty well, not too sweet the flavors delicate and subtle. There are a couple of different ways of making this here and here.
1 1/2 cup Whipping cream
1/2 cup Sugar
3 Egg yolks
Vanilla to taste
Cognac or brandy (optional) -- to taste
Wash the figs, cut off the stem ends, and cut the skin off.
Be careful so as to not cut too deep (I made sure to cut deep enough to just get to the pulp).
Coarsely chop the figs in a food processor, or put them through a food mill, or crush well with a potato masher.
Warm 1 cup of the cream with the sugar in a non-corroding saucepan, stirring occasionally, until the sugar has dissolved.
Whisk the egg yolks just enough to mix them and whisk in some of the hot cream mixture to warm them.
Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon. Strain through a medium-fine strainer into a container(Optional).
Add the remaining cream and 1-1/2 cups of the fig puree.
Flavor to taste with a few drops each of vanilla and Cognac or brandy.
Freeze according to the instructions with your ice-cream maker.
Jon Stewart Rocks..
Here he is on the David Letterman show