Honey-brandy ice cream with fig jam
From the LA Times
Total time: 35 minutes plus several hours cooling and freezing time
Servings: 6 to 8
Note: Emily Green made the case for honey in September, recommending musky avocado honey for an ice cream topped with a late summer treat: fresh fig jam. The jam recipe is from Alice Waters' "Chez Panisse Fruit" (Harper Collins). The ice cream recipe is adapted from "Leaves From the Walnut Tree," by Ann and Franco Taruschio (Pavilion).
Fig jam
1 3/4 pounds ripe figs (about 6 cups quartered)
3/4 cup granulated sugar
1 tablespoon grated lemon zest
1/4 teaspoon salt
1/2 cup water
1. Cut the tough ends off the figs. Quarter the figs and place in a medium saucepan with the sugar, lemon zest, salt and water. Bring to a simmer and cook for 10 minutes, until the figs are soft and translucent.
2. Puree the mixture in a food mill. Return it to the saucepan. Cook over low heat until it is a very thick paste, about 15 minutes.
Honey-brandy ice cream
1 1/2 cups milk
1 1/2 cups whipping cream
4 eggs, lightly beaten
3/4 cup avocado blossom honey
1/4 cup brandy
1. Heat the milk and cream together in a large saucepan until scalding but not boiling. Remove from heat.
2. Stir a little of the hot milk into the beaten eggs, then return the mixture to the pan. Cook over low heat, stirring constantly, until the custard thickens slightly. Do not boil.
3. Remove the custard from the heat and stir in the honey until blended, then add the brandy. Pour the mixture through a fine-mesh strainer to remove any lumps.
4. Chill in the refrigerator several hours or overnight, then freeze in an ice cream maker according to manufacturer's directions. This ice cream tastes best served right from the ice cream maker, topped with a spoon of fig jam. Otherwise, spoon the ice cream into a chilled glass bowl and cover before freezing. Remove from the freezer to temper 10 to 15 minutes before serving.
Each serving: 480 calories; 6 grams protein; 68 grams carbohydrates; 3 grams fiber; 21 grams fat; 12 grams saturated fat; 173 mg. cholesterol; 146 mg. sodium.
Total time: 35 minutes plus several hours cooling and freezing time
Servings: 6 to 8
Note: Emily Green made the case for honey in September, recommending musky avocado honey for an ice cream topped with a late summer treat: fresh fig jam. The jam recipe is from Alice Waters' "Chez Panisse Fruit" (Harper Collins). The ice cream recipe is adapted from "Leaves From the Walnut Tree," by Ann and Franco Taruschio (Pavilion).
Fig jam
1 3/4 pounds ripe figs (about 6 cups quartered)
3/4 cup granulated sugar
1 tablespoon grated lemon zest
1/4 teaspoon salt
1/2 cup water
1. Cut the tough ends off the figs. Quarter the figs and place in a medium saucepan with the sugar, lemon zest, salt and water. Bring to a simmer and cook for 10 minutes, until the figs are soft and translucent.
2. Puree the mixture in a food mill. Return it to the saucepan. Cook over low heat until it is a very thick paste, about 15 minutes.
Honey-brandy ice cream
1 1/2 cups milk
1 1/2 cups whipping cream
4 eggs, lightly beaten
3/4 cup avocado blossom honey
1/4 cup brandy
1. Heat the milk and cream together in a large saucepan until scalding but not boiling. Remove from heat.
2. Stir a little of the hot milk into the beaten eggs, then return the mixture to the pan. Cook over low heat, stirring constantly, until the custard thickens slightly. Do not boil.
3. Remove the custard from the heat and stir in the honey until blended, then add the brandy. Pour the mixture through a fine-mesh strainer to remove any lumps.
4. Chill in the refrigerator several hours or overnight, then freeze in an ice cream maker according to manufacturer's directions. This ice cream tastes best served right from the ice cream maker, topped with a spoon of fig jam. Otherwise, spoon the ice cream into a chilled glass bowl and cover before freezing. Remove from the freezer to temper 10 to 15 minutes before serving.
Each serving: 480 calories; 6 grams protein; 68 grams carbohydrates; 3 grams fiber; 21 grams fat; 12 grams saturated fat; 173 mg. cholesterol; 146 mg. sodium.