Fig Ice Cream

The Gourmandise School   of Sweets and Savories

Gems.  Some girls love jewelry.  Some love furniture.  I love edible gems.  Those small, lovingly tended bursts of flavor whose caretakers have provided the perfect environment for optimal flavor.  These are the sorts of varieties that aren't advertised.  A small network of keen-eyed shoppers scan chef's carts for these gems. Early Persian Mulberries, the last of the Blenheim Apricots, and these next few weeks: the Violette de Bordeaux figs.  Ever so sweet, with a hint of strawberry flavor, it is the perfect fig.  While we love the fig recipe below, I recommend using a more traditional fig for the ice cream.  These Violette should be savored on their own.  We got ours from JJ's Lone Daughter; you can find them at the Wednesday and Sat. Downtown Santa Monica markets.  Get them early, one basket per customer only. On that note, our mission fig tree is ready for the picking.  If you've got a tree with far too much fruit to eat and preserve, give Food Forward a call. They'll harvest and distribute to local food pantries.  Their volunteers are coming to our house next week, but the tree will keep producing for a few more- let me know when you need some! Fig Ice Cream This recipe will fit in a standard ice cream maker. Place in a stainless steel pot: 1 cup milk 1/4 cup sugar 2 tsps or 1 bean vanilla Set aside: 2 figs, quartered In a medium bowl, whisk together: 6 yolks 1/4 cupsugar Set aside: 2 cups heavy cream 6 figs, quartered Warm the milk, vanilla and sugar until sugar has dissolved.  Add the figs, stir a moment and cover to let steep for one hour (or overnight in the fridge). Once steeped, bring the milk to a simmer and set aside for a moment. Whisk your yolks and sugar together until a bit frothy.  Using a cup or ladle, scoop about 1/3 of the milk into your eggs while whisking (keep those eggs moving or they'll curdle)! Once incorporated, place your whisk back into the pot and stir while pouring the egg mixture into the remaining milk.   Turn the heat to medium, and whisk for about 3 minutes.  You can tell your mixture has sufficiently cooked by dipping the back of a metal spoon in it and running your finger down the center of the mixture.  If it doesn't spread as it sets, you're all done! Pour the mixture into a bowl and add the heavy cream.  Chill until cold. Pour into your ice cream maker and follow the machine's directions.  Add the figs at the last moment, saving a few for plating. Have a delicious day! Clémence and Hadley