Fig and Red Wine Ice Cream

By RossanaV

Ingredients

• 1 cup dry figs, trimmed and cut in half
• 1 C dry red wine
• 1 cinnamon stick
• 10 black peppercorns, in a tea ball or cheesecloth
• 1 C heavy cream
• 1 C whole milk
• 6 large egg yolks
• 3/4 up sugar
• 1/2 T finely ground black pepper

Details

Servings 4
Preparation time 60mins
Cooking time 90mins

Preparation

Step 1

In med. saucepan, combine figs, wine, cinnamon stick and peppercorns. Bring to a boil. Cook covered over med-low heat until figs are very soft and wine is mostly absorbed, about 20-30 mins. Remove peppercorns and cinnamon stick, and transfer mixture to a food processor. Pulse until a chunky puree. Transfer to a medium bowl set over ice water, set aside.

In a heave medium saucepan, combine cream and milk. Bring to a simmer. Remove from heat.

In a medium bowl, combine egg yolks and sugar. Whisk until ale yellow and thick.

Very gradually whisk the hot cream mixture into the egg mixture and return to the saucepan. Set over med-low heat and cook gently, stirring constantly with a wooden spoon or a rubber spatula until custard thickens slightly and evenly coats the back of a spoon (it should hold a line drawn by your finger,) 6-8 mins.

Pour through a sieve into the bowl containing the fig mixture (still set over ice.) Add the pepper. Stir and let sit until chilled, adding more ice cream if needed.

Churn and serve with fresh fig slices.