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Encanto Farms Nursery > Topics > Made some fig ice cream
 
 


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Bass

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Posted Reply with quote  #1 
I picked some of the overly ripe figs and made an amazingly delicious fig ice cream. 

Here's the recipe,

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dust

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Posted Reply with quote  #2 
very simple recipe but sound delicious...i wanna try!!
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Asep
wish list black madeira,CdD blanc &grise
rcantor

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Posted Reply with quote  #3 
Sounds great.  Too bad you probably wont be selling this like you did with your Jam  ;)
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Zone 6, MO

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Galicia Negra, De La Reina - Pons, Genovese Nero - Rafed's, Sbayi, Souadi, Acciano, Any Rimada, Sodus Sicilian, any Bass, Pons or Axier fig, any great tasting fig.
BLB

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Posted Reply with quote  #4 
Fantastic Bass! You really do like to mess around in the kitchen and you do a fine job of it! It's a great day for a ride to Bethlehem
cobb4861

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Posted Reply with quote  #5 
That does look good!  Now I know what to do next summer when I have a bunch of figs.
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Meghan Cobb ~ Growing zone 9 Wish List: Pane e Vino White and /or Dark, De la Reina, Iranian mountain fig and anything else that is great to grow or at least try in the hot and humid Southeast Texas.
loquat1

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Posted Reply with quote  #6 
Drats Bass, you beat me to it.

EDIT: I'll hafta chk that recipe - bet it ain't half as good as mine.
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loquat1

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Posted Reply with quote  #7 
As I thought. I've had a look at that recipe, and it is so very 'wrong'. I've tried similar recipes in the past, knowing they were just plain wrong, but finding it necessary nevertheless to satisfy my own curiosity despite my disbelief. Unfortunately, I was always proved correct, and they ended up in the trash. 

So for the benefit of all you budding ice cream makers out there, let me state once more - you cannot make a convincing ice cream without a 'custard' base. This consists either of a slowly reduced (as in evaporated) mixture of full-cream milk and sugar, to which eggs are then added after some essential cooling (otherwise you end up with scrambled egg in your ice cream!) Or, if you want to take the easy way out, prepare roughly the same amount of instant custard as cream used in your recipe. I guarantee the result will be 10x better.

If you prefer the reducing milk idea, you can cut the effort/time involved by just dissolving about 400 - 500g of fudge in 1 pint of milk over a low heat, or else 1 tin of Carnation's Cook with Caramel (if you have that over there). And don't forget the eggs - 3-4 medium-sized is about right. Whisk them in a blender, and add them to your 'custard' base slowly after it has been allowed to stand for at least 15 mins, occasionally stirred.

Your ice cream then forms a base for any flavor you want to make, from mint choc chip to pistachio. Just add the appropriate fruit/flavoring/nuts/chocolate etc for the flavor you want to make. Couldn't be simpler really, but remember, almost regardless of the flavor you want to make, it will benefit from the inclusion of vanilla extract in the recipe.   

Go on, try it, and be amazed.
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Bass

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Posted Reply with quote  #8 
Barry, I have plenty saved up, stop by if you like.
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