FIG ICE CREAM
By Chef Lippe
TGIF and boy is it hot here in DC! So I am making one of my childhood favorites…yes fig ice cream. This recipe will make 3 quarts so enjoy.
4 one pound cans figs, drained
2 cups milk
1/8 teaspoon salt
6 egg yolks (save extra egg whites for lemon meringue kisses)
1 cup sugar
1 teaspoon vanilla extract
4 egg whites
2 cups heavy cream
Place the figs in a deep bowl and with a large spoon, mash them to a somewhat coarse puree. Cover bowl with plastic wrap and set to the side.
In a heavy 3 quart pan, warm the milk and salt over low heat until bubbles begin to appear around the sides of the pan. Remove from the heat and cover to keep warm.
With electric beater, beat egg yolks and sugar together for 5 minutes, or until they are they are thick enough to fall from the beater when lifted from the bowl. Pour in the warm milk in a slow, thin stream while beating eggs constantly.
Pour egg and milk mixture back into pan and cook over low heat, stirring constantly, until custard thickens enough to coat wooden spoon like heavy cream. DO NOT let custard come near a boil or it will curdle; if it gets to hot lift from heat for a few minutes to let it cool.
Pour custard into a bowl and set this bowl into a large pan filled with crushed ice and water. Stir for 4 to 5 minutes until custard cools and is thick. Stir in vanilla and figs.
In a large bowl, beat egg whites until they are very stiff.
In another bowl beat heavy cream until it too is stiff.
With a rubber spatula fold the two together. Add half to the egg custard mix folding gently until it is well blended. Add the remaining half and mix gently until well blended.
Scoop into a mold or pan and freeze for 1 hour. Remove and with a fork mix frozen crystals into ice cream and then refreeze. Freeze until it is frim.
LEMON MERINGUE KISSES
While your ice cream is freezing heat oven to 375 degrees.
Beat two remaining egg whites until frothy add ¼ teaspoon cream of tartar, a pinch of salt, ½ cup sugar and ½ teaspoon lemon extract and beat until light and fluffy.
Drop by teaspoon onto parchment paper and place in oven. Turn oven off and leave in oven for 5 hours. DO NOT OPEN DOOR UNTIL TIME IS UP.