Fig Leaf Ice Cream
Discover the hauntingly rich flavor of fig leaf ice cream, no figs required. Fig leaves steeped in cream create a green, nutty, coconut-almond profile that transforms a simple custard into something quietly luxurious.
Servings: 8
Calories: 248kcal
Equipment
Ingredients
- 5 large egg yolks
- ½ cup sugar
- 2 cups whole milk
- ½ tsp vanilla extract
- 6 fig leaves
- 1.25 cup heavy cream
Instructions
- Place the bowl of your ice cream maker in the freezer overnight.
- Warm the milk, fig leaves, and vanilla until it just barely simmers. Make sure the leaves are submerged. Take off the heat and steep for 25 minutes with the lid on. Remove the leaves. Warm it again until it just barely simmers.2 cups whole milk, 6 fig leaves, 1/2 tsp vanilla extract
- In the meantime, whisk the yolks and sugar together until pale yellow.5 large egg yolks, 1/2 cup sugar
- Temper the egg/sugar mixture with the milk/vanilla mixture. Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
- Remove from heat. Add the cream. Stir to combine.1.25 cup heavy cream
- Cover and chill in the refrigerator ideally overnight, minimum 4 hours.
- The next day, add your chilled ice cream to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 20-25 minutes. You can enjoy it now as soft serve, or continue to final step for ice cream consistency.
- Transfer to a container you can freeze and freeze at least 4 hours.
Video
Notes
If you cannot wait to chill the ice cream before churning it, you can chill it quickly over a bowl filled with ice water. Just stir the ice cream to cool the base faster than your refrigerator can.
Nutrition
Calories: 248kcal | Carbohydrates: 17g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 171mg | Sodium: 39mg | Potassium: 140mg | Sugar: 17g | Vitamin A: 808IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 0.4mg
