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ALMOND SHERRY ICE CREAM WITH HONEYED FIGS
serves 6
For ice cream:
3 cups half and half
4-inch strip fresh lemon zest 4-inch strip fresh orange zest 1/2
cinnamon stick 8 large egg yolks 1/2 cup sugar 1/4 cup Amontillado
Sherry*
For figs: 12 soft (moist) dried Calimyrna figs 1 cup
Amontillado Sherry 1 cup fresh orange juice 6 tablespoons honey
candied orange zest
Make ice cream: Bring half and half with
lemon and orange zests and cinnamon stick just to a boil over moderate heat.
Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests
and cinnamon stick. Whisk together yolks, sugar and Sherry in a large bowl
until smooth. Gradually whisk in hot milk mixture. Transfer custard to
cleaned saucepan and cook over moderately low heat, stirring constantly, until
thickened enough to coat back of a wooden spoon. Pour custard through a fine
sieve into a bowl and cover surface with wax paper to prevent a skin from
forming. Chill until thoroughly cold, about 3 hours. Freeze in an ice cream
maker. Transfer to an airtight container and freeze until firm. Make figs:
Bring figs, Sherry, juice and honey, cover to a boil in a small saucepan.
Simmer, covered, just until figs are tender, about 40 minutes, then uncover and
simmer until liquid is reduced to about 1 cup. Cool figs in syrup.
Serve ice cream with honeyed figs and syrup and a few candied orange
zest sprinkled over. *Note: Amontillado is a mellow almond flavor sherry.
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