Wednesday, September 3, 2008

Fig Cream

Main dogs, I have done it again. I have entered the kitchen and created magic where before there were only ingredients. I have harvested the bounty of our tree to make...fig ice cream. No, excuse me, delicious fig ice cream.

First, I had some of Uncle Mike's Country Fig Jam on hand. For that you chop about 20 figs, add 1/4 cup of water and boil for 10-15 minutes. With a stick blender or food processor, puree that fig bath. Then add butter, cinnamon, cloves, nutmeg, salt and brown sugar to taste and let the whole thing simmer for at least an hour. It will thicken up the more you simmer it.

Once that has been successfully achieved, you need an ice cream base. Now, this is not my own recipe, but I can't find who is originally responsible. It's a fairly standard base, so there you go. Mix 2 eggs, 1 can of condensed milk, 1 pint of heavy cream, 1 pint of half and half, 1/4 cup of granulated sugar, 1/4 cup of brown sugar, 1/2 tsp of salt and 2 tbsp of vanilla extract. Chill the whole thing.

Now, from this general base, you can make any flavor of ice cream that you want. Chocolate banana mega bomb crunch, raspberry, whatever. So add the base to your ice cream maker (if you don't have one, get married and somebody will give you one) and as it starts to solidify, drop spoonfuls of fig jam in there until you have enough to please your whims.

By the next morning, you will have deliciousness in your freezer. Congrats!

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