Fig Ice Cream, two ways
You can use any variety of sweet figs with tender skins. We usually use black mission figs, which have purple skins and red flesh. Be sure the figs are ripe. Follow the creamy fig ice cream recipe below, or, for a lighter ice cream with a more intense fig flavor and deeper color, follow the “figgier” version.
Yield: 2 1⁄2-3 cups
INGREDIENTS
1pound ripe mission figs
For creamy fig ice cream:
2cups half and half or heavy cream 6tablespoons sugar, or to taste
For “figgier” ice cream:
1⁄2 cup heavy cream 4tablespoons sugar, or to taste
DIRECTIONS
1: Cut off the fig stem bits. Halve the figs, or quarter them if they are large.
2: In a food processor, process the figs to a smooth puree. (You will need about 2cups puree.) Transfer puree to a medium bowl.
3: Gradually stir half and half or cream into the puree, followed by the sugar, until they are completely blended in. Taste, and add more sugar if desired.
4: Pour mixture into an ice cream machine and churn-freeze it until set. Meanwhile, chill a medium-size glass or stainless steel bowl or container in freezer. Transfer ice cream quickly to chilled bowl, cover tightly and keep in the freezer until ready to serve. Soften slightly before serving.
Mango Ice Cream
The best mango ice cream is made with flavorful, smooth-fleshed mangoes. Our favorite varieties are the large Kent and Keitt and the smaller Ataulfo mangoes.
Yield: Scant 3 cups
INGREDIENTS
1very large ripe mango (11⁄2 pounds) or enough mangoes to get 22⁄3 cups mango cubes
1⁄2 cup heavy cream
5tablespoons sugar, or to taste
DIRECTIONS
1. To prepare the mango: With a sharp heavy knife or a serrated knife, cut the mango in two, cutting slightly to one side of the center to avoid hitting the pit. Then cut the pit section away from the second side. Peel the mango with the aid of a vegetable peeler or paring knife. Cut off the flesh adhering to the pit. Cut the flesh in cubes.
2: In a food processor puree the mango cubes. (You will need about 2cups puree.) Pour the puree into a medium bowl. Stir in the cream, followed by the sugar. Taste, and add more sugar if you like.
3: Pour mixture into an ice cream machine and churn-freeze it until set. Meanwhile, chill a medium-size glass or stainless steel bowl or container in freezer. Transfer ice cream quickly to chilled bowl, cover tightly and keep in freezer until ready to serve. Soften slightly before serving.