| Level: | Intermediate |
| Total: | 7 hr 45 min |
| Prep: | 10 min |
| Inactive: | 7 hr |
| Cook: | 35 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 7 hr 45 min |
| Prep: | 10 min |
| Inactive: | 7 hr |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 6 to 9 dried Calimyrna figs, stems trimmed (about 4 ounces)
- 1 1/3 cups heavy whipping cream, at room temperature
- 1/3 cup sugar
- 1/3 cup pure maple syrup (preferably grade B)
- 1/4 teaspoon kosher salt
- 4 large egg yolks, at room temperature
- 2 tablespoons sour cream
- 1 tablespoon brandy
- Brandied Maple-Fig Sauce, recipe follows
- Toasted pine nuts, for garnish
- 1/4 to 1/3 cup remaining fig puree
- 2 to 3 tablespoons pure maple syrup
Instructions
- Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat. Cover and reduce the heat to medium-low and simmer, turning occasionally, until the figs are very tender, about 30 minutes. Transfer the figs and 1/2 cup of the cooking liquid to a food processor (or add some water to make 1/2 cup). Blend until the figs are pureed and no large lumps remain. Transfer to a small bowl, cover and chill. (Fig puree can be made 1 week ahead.)
- Whisk the whipping cream, sugar, maple syrup, salt and egg yolks in a heavy large saucepan until blended. Whisk over medium heat until the custard thickens enough to coat a spoon (and the temperature registers 170 degrees F to 180 degrees F), 4 to 5 minutes. Remove the pan from the heat and immediately whisk 1/2 cup of the fig puree into the custard, reserving the remaining fig puree. Transfer the custard to a bowl and chill uncovered until cool, stirring occasionally, about 1 hour. Whisk in the sour cream and brandy.
- Process the custard in an ice cream maker according to the manufacturer’s instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 6 hours and up to 3 days.
- Scoop the ice cream into goblets or bowls. Spoon some Brandied Maple-Fig Sauce on top, sprinkle with pine nuts and serve.
- Stir the fig puree, maple syrup and brandy in a small bowl until blended. Cover and chill until needed. (The sauce can be made 1 day ahead.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 542 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 49 g |
| Protein | 5 g |
| Cholesterol | 296 mg |
| Sodium | 164 mg |
| Serving Size | 1 of 4 servings |
| Calories | 542 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 49 g |
| Protein | 5 g |
| Cholesterol | 296 mg |
| Sodium | 164 mg |
Reviews
I make this for company. It is too special, easy, unexpected flavor. If u like fig newtons u will love this!
Echoing what other reviewers wrote, this is really delicious! I brought it to friends for the Super Bowl and it sweetened the disappointment of the Patriots’ loss. I made it according to the instructions, except I only had 6 Calimyrna figs and wasn’t sure they’d be enough, so i added 3 mission figs. It made plenty, although the water boiled off and I had to add more to get the 1/2 cup of liquid. I didn’t find the ice cream or sauce too sweet, but I wonder whether the type of figs makes a difference and needs to be accounted for. I think the Calimyrna aren’t as sweet as some other types. I agree with the reviewer who said the pine nuts add a certain something. I will definitely make this again (and again and again).
Holy WOW!! This is so rich and delicious!! I made the recipe using the ingredients exactly (except forgot to serve with the toasted pine nuts), but because I wanted to serve it the same night I made it, I didn’t follow all the chilling instructions. I cooled and only barely chilled the custard and I didn’t put the ice cream in the freezer. It was like a decadent soft serve! So SO good!!
This is a fantastic ice cream recipe! The fig flavor is great (if you like figs and the tiny seeds add some nice texture. I also halved the white sugar like the other reviewers and it came out with just the right amount of sweetness. I used cheap brandy (E&J because that’s all they had in the tiny bottles, but it still tasted great in the ice cream and the sauce.
This is only my second time making ice cream. This recipe didn’t fluff up as much as the first recipe I tried, which didn’t contain any eggs or many other ingredients. This recipe expanded by about 1/3 in the ice cream maker.
As for freezing time, mine was set to my liking after 12 hours in the freezer. When it was served it didn’t melt easily. The other recipe I made (with no eggs took about 1.5 days to firm up and melted really easily when served, perhaps because it had no eggs.
This is an incredible ice cream recipe. What a punch of fig flavor. And to add the pine nuts to the top, took this dessert over the top. This is a really wonderful recipe that anyone who likes figs should try out.
This is beyond tasty. So rich and creamy. I halved the amount of white sugar based on one reviewer’s comment the ice cream was overly sweet. Came out perfect. Would rate higher than 5 stars!
What a decadent ice cream, thanks Giada for doing it again! WOW!
This ice cream is amazing! A little bit sweet but still very delicious. I even got my 5 year old daughter and husband – who both dislike figs – to eat this ice cream! very easy to make, but make sure you read the instructions of the ice cream maker first as mine needed 24 hours to chill in the freezer, which delayed the ice cream making.