Baklava Ice Cream With Honey Poached Figs Recipes

HONEY POACHED FIGS

Steps:

• In a small or medium saucepan that's large enough to hold the figs, heat water, honey, and sugar (and vanilla and cinnamon, if using) on medium-high. Cook until sugar dissolves. Reduce heat to medium-low and add figs. Let simmer until tender but not mushy, 5-10 minutes, turning them occasionally so that each side is poached evenly. Using a slotted spoon, transfer figs to a bowl. Let the water-honey liquid continue simmering on medium-low heat until liquid reduces and thickens to a syrup consistency, about 15 more minutes. Let cool.
• Once the figs have cooled slightly, remove stems and cut in half.
• Keep sauce and figs in the refrigerator until ready to use. Serve at room temperature.
• Arrange figs and serve as desired. Figs can be served either a dollop of whipped cream, mascarpone, crème fraiche, or yogurt, or alongside desserts such as cake, cheesecake, or crepes. Drizzle with syrup.

LAVENDER-HONEY ICE CREAM

Steps:

• Warm honey with lavender in a sacuepan (for best results, use one that is not aluminum).
• Taste after 5 minutes to judge the strength of the lavender flavor; if not strong enough, heat a bit longer (lavender is a very strong flavor, so be careful).
• Heat the half-and-half with cream in a saucepan (again, one without aluminum is best).
• Break up yolks in a bowl, then whisk in some of the hot cream.
• Return the yolks and cream to the saucepan and cook at low until the mixture coats the back of a spoon.
• Strain nto a covered container and blend in honey (discard the lavender).
• Refrigerate until thoroughly chilled, then freeze in an ice-cream maker as per the manufacturer's instructions.