Roasted Fig Ice Cream

This roasted fig ice cream is the ultimate treat, a sophisticated symphony of deep, autumnal flavors that begins with a most sacred ritual. I take plump, jewel-toned Black Mission figs (Rouge de Bordeaux) and roast them until their skins blister. This alone would be sublime, but then, I deglaze the pan with a generous splash of ruby port, letting the fortified wine reduce to a sticky, fragrant syrup that clings to each tender fig, imparting a complex sweetness that is both fruity and intensely aromatic.

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This roasted fig ice cream is the ultimate treat, a sophisticated symphony of deep, autumnal flavors that begins with a most sacred ritual...

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Before You Start

Freeze containers you'll be using to store the churned ice cream. Scale out all the ingredients needed in deli containers or serving bowls.

Ice Cream Base Making Process

In the saucepan on medium heat, warm up milk and heavy cream to 77ºF/25ºC.
Add dry milk, powdered glucose and half of the sugar. Mix.
At 95ºF/35ºC, add the egg yolks and inverted sugar. At 113ºF/45ºC, add the remaining sugar combined with the stabilizer. Mix.
Cook ice cream base to 185ºF/85ºC.
Pass through a sieve over the frozen bowl. Cool custard on an ice bath.
Achieving the right viscosity in your ice cream base is crucial for a smooth, creamy texture.

Fruit Ice Cream Mixture

Roasting my black figs with ruby port!
Mix the chilled ice cream base with the roasted fig puree. Place the fruit ice cream mixture in the refrigerator to mature for at least 4 hours, 24 hours max.

Steps To Churn Ice Cream

Churn for about 45 minutes.

Storage

Transfer ice cream to the frozen container immediately. Press a piece of parchment paper or a piece of freezer bag directly onto the surface before sealing to prevent ice crystals (avoid plastic wrap). Label the container with the date for easy tracking. Freeze for 4 hours before scooping it. Store ice cream in the freezer for up to 6 months at minus 18 degrees celsius.

How To Serve Ice Cream

Take the ice cream from the freezer and place it in the refrigerator for about 40 minutes. This allows it to soften slightly for easier scooping. Enjoy!