The love affair with the ice cream maker continues... I've been awash in figs the last few weeks trying to take advantage of the wonderful Black Mission and Honey figs that have been showing up at our local farmers market. Mostly they have been destined to become versions of the same fig jam we made last year to give to friends during Christmas. (I have a new recipe to foist on friends coming soon to this blog, stay tuned!) Last week's batch got a much different treatment as I stretched my husband's notion of ice cream just a bit. The idea of vinegar in ice cream might strike you as odd but the knowledge that a drizzling of balsamic on fresh berries i enhances much of their flavor is now pretty well known. This just takes it a bit further. Its not the kind of ice cream flavor you want too eat several scoops of all by itself (I might!) but a small amount served with berries is extremely elegant and refreshing! And just look how pretty fig ice cream is!
Fig Balsamic Ice Cream
2 lbs black mission figs
1/4 cup balsamic vinegar
6 tablespoons water
Juice of 1 lemon
1/2 cup white sugar
1/4 cup brown sugar
1 cup heavy cream
1 tablespoon whole peppercorns, wrapped in a sachet.
Remove stems from figs and quarter them. Put figs in a medium, non reactive saucepan with, water, peppercorns, and sugars. Cover and cook over medium heat, stirring occasionally until figs are tender and mixture gets jam like. Stir in vinegar and remove from heat, let cool. Remove peppercorns. Once cool, add mixture to blender and pulse. Add cream and lemon juice to taste then puree mixture until thoroughly blended and smooth.
Chill mixture thoroughly in refrigerator and them freeze in ice cream maker according to manufacturer's instructions.