- TM 31
Ingredients
Fig Ice Cream
- 300 g ripe fresh figs
- 70 g sugar
- 2 egg yolks
- 1 egg
- 300 g Milk
- 1 pinch salt
- 1 tsp Vanilla paste or extract
- 1 tbsp any citrus juice
- 100 g dark chocolate with roasted almonds, broken in squares
- 300 g cream, pouring
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add sugar, egg yolks, egg, milk, salt and vanilla to TM bowl and cook 10 minutes 80C Sp 4.
- Pour into shallow tray, cover with cling film (to prevent "skin" formimg) and freeze several hours. Or use a ziplock bag (ensure it lays flat in freezer) as it will be easier to break up into chunks later.
- Cut stems off figs, quarter and place in plastic bag with citrus juice of choice. Lay bag flat in freezer and freeze several hours until firm.
- When you are ready to churn fig/custard and cream into ice cream.
Insert butterfly, add cream and whip Sp 4 until firm. Remove butterfly, scrape cream from TM Bowl and put aside.
NB: You don't need to scrape it all out. - Add frozen figs (ensure broken into ice-cube size chunks) to TM Bowl and blend to a creamy mix for 10-15 seconds at Sp 6 using spatula if necessary.
- Add frozen custard (ensure it's broken into ice cube size chunks) to TM bowl and mix in for 10- 15 seconds at Sp 6 using spatula if necessary.
- Add whipped cream to TM bowl and continue to churn for 20-30 seconds at Sp 7 using spatula if necessary.
- Add broken pieces of roasted almond chocolate and whizz 10 - 20 seconds on Sp 8 until broken into little chips throughout mixture.
- Serve immediately as soft serve style or place in freezer to harden up.
When using from freezer, remove to refridgerator 15 minutes before serving to ensure a scoopable texture.
Tip
If fresh figs are not in season, use fig jam or reconstitute dried figs in boiling water (or steam 20 minutes in steaming basket with 400g water at 100C Sp 2).
Try adding Malteasers or glace ginger, a pinch of cinamon or substituting rosewater for vanilla.
If you prefer a more "scoopable" texture when taking straight from the freezer - add 30g of any alcohol at the final churn step with the cream. NB: As alcohol will not freeze, it reduces the hardness of your stored ice cream. Vodka is lowest flavour and brandy or whiskey work well too.
Serving ideas
Prepare as a terrine and serve with grilled peaches or apricots and a drizzle of honey.
With apple pie or add a drizzle of ganache on top (use ganache recipe from BCB/EDCBk)
Make round scoops or cut into squares and freeze on a stick.
Dip into melted chocolate or roll in chopped nuts.
Place in a decorative glass and pour any nut or chocolate style liqueur on top!
Inspired by the Californian Fig Association website - lot's of fig recipes!!
Your vote and comments are always appreciated!.....Happy Cooking
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Nannyplum: Thanks! Glad you enjoyed it..😋
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Amazing!!!!!! made this today and is up there with my favorites
Great idea!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
YUMMM!!! Love this ice cream (especially using the figs hanging over our back fence!!!)
Will be using this method for trying out a peanut butter choc swirl ice cream today!