Fig And Mezcal Ice Cream Helado De Higos Y Mezcal Recipes

VANILLA ICE CREAM WITH BALSAMIC FIG SAUCE

Steps:

• Place ice cream on counter to soften. In a small pot, combine vinegar and water and bring to a boil. Add figs and reduce heat to simmer. Stew figs in sauce until they are soft and sauce is thick and syrupy, about 12 minutes.
• Scoop ice cream into glass goblets or other dessert dishes and top liberally with hot balsamic fig sauce and whipped cream. Garnish the top of the whipped cream with a little freshly grated nutmeg.

MAPLE-FIG ICE CREAM

Steps:

• Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat. Cover and reduce the heat to medium-low and simmer, turning occasionally, until the figs are very tender, about 30 minutes. Transfer the figs and 1/2 cup of the cooking liquid to a food processor (or add some water to make 1/2 cup). Blend until the figs are pureed and no large lumps remain. Transfer to a small bowl, cover and chill. (Fig puree can be made 1 week ahead.)
• Whisk the whipping cream, sugar, maple syrup, salt and egg yolks in a heavy large saucepan until blended. Whisk over medium heat until the custard thickens enough to coat a spoon (and the temperature registers 170 degrees F to 180 degrees F), 4 to 5 minutes. Remove the pan from the heat and immediately whisk 1/2 cup of the fig puree into the custard, reserving the remaining fig puree. Transfer the custard to a bowl and chill uncovered until cool, stirring occasionally, about 1 hour. Whisk in the sour cream and brandy.
• Process the custard in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 6 hours and up to 3 days.
• Scoop the ice cream into goblets or bowls. Spoon some Brandied Maple-Fig Sauce on top, sprinkle with pine nuts and serve.
• Stir the fig puree, maple syrup and brandy in a small bowl until blended. Cover and chill until needed. (The sauce can be made 1 day ahead.)

FIGS STUFFED WITH FOIE GRAS MOUSSE RECIPE

Steps:

• Note: Preheat the oven to 375 degrees. Spread nuts on a baking sheet. Bake until brown, about 5 to 10 minutes, depending upon size. Make The Foie Gras Mousse: Combine the foie gras, Cognac, salt, and pepper in a small bowl. Refrigerate for 1 hour. Drain the foie gras–marinating liquid into a small saucepan. Add the stock and thyme. Bring to a boil, reduce heat, and simmer for 1 minute to make a poaching broth. Put the foie gras in the hot broth, cover, and turn off the heat. Poach for 5 minutes, or until the foie gras has an internal temperature of 115 degrees. Remove the foie gras from the broth. Transfer the broth to a small bowl and set over ice to cool it to room temperature. Return the foie gras to the cool liquid and refrigerate for 1 hour. Remove the foie gras from the liquid, pat dry, and puree the foie gras along with any rendered fat in a food processor until smooth. (If the mousse gets a broken, curdy look to it, add about 1 tablespoon of the poaching liquid to stabilize the emulsion.) Taste and adjust the seasoning. Add the nutmeg and truffle, if desired. Transfer the mousse to a ramekin. Refrigerate for 2 to 3 hours before serving. Make The Figs: Trim the stem end of the figs. With the tip of a serrated apple corer, a melon baller, or a grapefruit knife, cut a small round out of the bottom of each fig and reserve. Carefully scoop about one-third of the flesh from the center of each fig and reserve. In a heavy-duty mixer fitted with the paddle attachment or with a handheld mixer, beat the foie gras mousse or prepared foie gras until it is light, like a buttercream icing. Put the mousse or foie gras in a pastry bag and pipe it into the figs. Plug each fig with a reserved round piece of fig. Refrigerate for at least 1 hour or until the mousse or foie gras is firm. In a small pan, heat the reserved fig flesh with the verjus or vinegar mixture until liquefied. Press through a fine-meshed sieve to remove the seeds. To serve, cut each fig in half lengthwise and brush the cut side with the glaze. Sprinkle with the toasted almonds and serve. This recipe yields 4 to 6 servings.

FIG ICE CREAM

Steps:

• Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.
• Combine chopped figs, 2 tablespoons sugar, and lemon juice in a saucepan over medium heat; cook and stir until until sugar is dissolved and figs begin to break down, 4 to 5 minutes. Remove saucepan from heat and cool to room temperature, 15 to 20 minutes. Cover saucepan with a lid and refrigerate.
• Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Remove saucepan from heat.
• Whisk 1/2 cup sugar, egg yolks, and salt together in a bowl until smooth. Temper egg mixture by drizzling 1 to 2 tablespoons half-and-half into egg mixture, while continuously whisking egg mixture until slightly warmed. Pour egg mixture into half-and-half and return saucepan to medium-low heat; cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.
• Place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir sour cream and vanilla extract into chilled custard. Cover saucepan and chill custard completely, at least 3 hours.
• Process custard in an ice cream maker according to manufacturer's instructions. Stir fig mixture into ice cream in the last 5 minutes of processing. Transfer fig ice cream to a container and freeze until solid.

FIG AND MEZCAL ICE CREAM - {HELADO DE HIGOS Y MEZCAL} RECIPE

Steps:

• * Note: If you can't find mezcal, substitute another liquor, such as dark rum, Bourbon or tequila. Prepare the figs the night before: Remove the stems. Cut the figs in very thin slices crosswise, then cut lengthwise to form very small pieces (less than 1/4 inch). There should be 1/2 cup. Place the figs in a bowl, add the mezcal and stir to mix. Cover and let stand overnight. The next day, combine the eggs, sugar and salt in a bowl and beat until well mixed. Scald the milk in a saucepan over medium heat until it is barely bubbling, 4 to 5 minutes. Gradually beat it into the egg mixture. Turn the mixture into a saucepan and cook gently over medium-low heat, stirring constantly, until barely thickened, 6 to 8 minutes. Do not allow to boil. Strain the mixture through a sieve. Add the corn syrup, whipping cream and vanilla. Place the mixture in the refrigerator until cold, 1 to 2 hours. Stir in the figs and mezcal. Process in an ice cream freezer following the manufacturer's directions. Spoon the ice cream into a container with a tight cover and place in the freezer 2 to 3 hours before serving. This recipe yields 1 quart. Each half-cup serving: 464 calories; 196 mg sodium; 153 mg cholesterol; 16 grams fat; 9 grams saturated fat; 75 grams carbohydrates; 6 grams protein; 2.25 grams fiber.