Magazine article Sunset

What's in Season? Figs

Magazine article Sunset

What's in Season? Figs

Article excerpt

make it today

Caramelized fig ice cream

MAKES 3 CUPS I 30 MINUTES, PLUS AT LEAST 3 HOURS TO FREEZE

1/3 cup sugar

2 tsp. lemon juice, divided

2 cups quartered figs, plus more for garnish

2 tbsp. butter

½ tsp. kosher salt

1 pt. good-quality vanilla ice cream

1. Pour sugar and ltsp. lemon juice into a large frying pan with 3 tbsp. water. With your fingertips, mix the sugar and liquid until mixture is like wet sand. Cook over high heat until mixture boils. Continue to cook, swirling pan occasionally, until one area of the sugar starts to turn medium brown. Remove from heat and add figs and 2 tbsp. water, stirring.

2. Return to heat and cook over low heat until mixture is bubbling and figs start to break down, about 15 minutes. Mix in butter, salt, and remaining ltsp. lemon juice. Let cool.

3. Soften ice cream at room temperature for 10 minutes, then beat it in a bowl with a mixer until smooth. Use a rubber spatula to mix fig mixture into ice cream. Freeze, covered, until firm, at least 3 hours.

PER Vl-CUP SERVING 297 CAL. …

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