Ingredients

  • Ice Cream
  • 710 milliliters half and half
  • 4 inch lemon zest
  • 4 inch orange zest
  • ½ cinnamon stick
  • 8 large egg yolks
  • 100 grams sugar, caster
  • 60 milliliters Sherry Amontillado
  • Figs
  • 285 grams Dried figs halved
  • 235 milliliters sherry Amontillado
  • 235 milliliters orange juice
  • 125 grams honey
  • Garnish
  • candied orange zest

Directions

1. Ice Cream: Bring Half and Half with lemon and orange zests and cinnamon stick just to a boil. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon.
2. Whisk together yolks, sugar and sherry in a large bowl until smooth. Gradually whisk in hot milk mixture. Transfer custard to a cleaned suacepan and cook over moderately low heat, stirring constantly, until spoon coating consistency. Sieve custard and cover with wax paper to prevent a skin from forming. Chill thoroughly. Freeze in an ice-cream maker. Transfer to an airtight container and freeze until firm.
3. Figs: Bring figs, sherry, juice and honey, covered, to a boil . Simmer until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup, about 8 minutes. Cool figs in syrup.
4. To Serve. Spoon figs and syrup over ice cream.

Notes
Notes:Original serves 6 and total time is 5 1/2 hr.


Categories
Cream, Ice
Keywords
Ice Cream
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