HONEY ICE CREAM WITH ROASTED FIG AND WALNUTS

Ingredients:

(Makes about a half quart)

1 cup heavy cream (240 ml)

1/2 cup whole milk (120ml)

1/8 teaspoon kosher salt

3 egg yolks

1/4 cup (80 grams) mild honey

1/4 cup (32 grams) chopped walnuts

4 ounces (115 grams) fresh figs (black figs are better)

1/8 cup (28 grams) light brown sugar (with a pinch of salt)

Bowl of ice water

Tools:

Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)

Whisk

Sieve

Large bowl & smaller bowl (ice bath)

Wooden spoon* 

Thermometer*

*Ideal, not essential

Instructions:

To make the Roasted Figs:

1. Preheat the oven to 300 ℉ (150 °C) - make sure you have a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Toast the walnuts in a single layer for 5 to 10 minutes (or until they give off that amazing nutty smell). Set aside to cool.

2. Raise the oven temp to 400 ℉ (205 °C). While it preheats, take the halved figs and roll them around in the light brown sugar and a pinch of salt. Place them, cut-side facing up, in a single layer on your parchment-lined baking sheet. (it can get messy, so I highly recommend parchment). Bake for 10 - 20 mins, or until they are tender and a bit floppy. Set aside to cool.

To make the Honey Ice Cream Base:

1. Fill a large bowl with cold water and ice. Place a smaller bowl into the icy water to chill. Make sure to have a sieve nearby for later. (This will become an ice bath for cooling the custard later on.)

2. Add the cream, milk, and salt into a heavy-bottom pot or double boiler. Stir until the salt is dissolved and steam begins to rise from the top. Remove from the heat.

3. Whisk the egg yolks in a medium bowl.  Once it is uniform, add a splash of the dairy mixture while still whisking. Repeat until you have added 3 -4 tablespoons of the dairy mixture. Then add the yolk mixture back into the rest of the dairy mixture and return it to medium heat, stirring continuously with a wooden spoon. (Try to keep the heat at medium-low - under 80 degrees Celsius). The custard will be done cooking once the mixture is thick enough to coat the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.

4. Strain the custard into the bowl sitting in the ice bath and stir in the 1/4 of honey. Stir until the honey uniform and the custard is cool. (about 5 mins)

5. Refrigerate the custard in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better. The roasted figs should also be refrigerated until you are ready to churn.

6. When you are ready to churn, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire. In the meantime, roughly chop your roasted figs.

7. When the custard is done churning, fold in your chopped figs and walnuts with a spatula.

8. Store the ice cream in a pre-chilled, air-tight container and freeze! 

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This Honey ice cream with Roasted Fig & Walnuts will keep for about one week.

Notes :

+ I love, love, love figs, but when frozen, their high water content and tiny seeds can be quite unpleasant for people with sensitive teeth. If you know one of your guests has an aversion to icy, crunchy things, I would suggest making a different ice cream to serve instead! Something more creamy and "warm," such as Brown Butter Pecan or Spicy Mexican Chocolate.

+ It is very important to use a mild honey for this recipe! Unfortunately, I used a rather strong forest honey for my first attempt at making this ice cream and the effect was overwhelming. It really distracted from the earthy fig and warm nutty walnuts.

+ This is a simple but sophisticated ice cream. While it is oddly reminiscent of a PB&J sandwich (nutty, sweet, and fruity), I don't believe many children will appreciate this flavor. So if you are trying to please a very young dining room, I would opt for a different, splashier ice cream instead. Perhaps Organic Cookie Dough or Chocolate?

+ Great pairings for Honey with Fig: Baking spices (clove, cinnamon), caramel, Cake (light or dark), Shortbread cookies