No machine Fig and Cinnamon Ice-cream

Tired of eating the same, mostly chocolate flavored ice-creams? Figs or anjeer are seasonal fruits. How about using them to prepare ice-creams at home? But most of us do not have an ice-cream maker at home. So, I will tell you about a recipe without ice-cream maker.

Course: Dessert

Preparation time: 20 minutes

Wait time: Time to freeze the ice-cream

Servings: 7-8

Ingredients

• 4-5 fresh figs, stem removed and quartered
• ¼ cup of honey
• ½  teaspoon of salt
• 1 ½ tablespoon of fresh lemon juice
• 1 stick cinnamon
• ½ cup sugar
• 3 egg yolks
• 1 ½ cups heavy cream
• ½ cup milk
• 1 teaspoon vanilla extract
• 4-5 pistachios chopped(optional)
• Cookies crumbled for garnishing (optional)

Directions

For making the fig jam

1. In a saucepan take the figs, honey, salt, cinnamon and 1/3 cup of water and bring it to boil.
2. Keep cooking till the fig falls apart and the entire mixture comes to consistency of jam. Keep stirring in between such that you do not burn the mixture.
3. Once done turn off the flame, remove the cinnamon sticks, add the lemon juice and let it cool.

For making the custard base for ice-cream

1. In a steel or heatproof glass vessel take the egg yolks. To it add the sugar and beat it till you achieve a lighter color of the yolk.
2. In another vessel take the cream and milk and let it simmer (do not boil) till you see bubbles in the mixture. You can also microwave it.
3. Meanwhile take a pot, add some water and bring the water to simmer. Choose a pot such that the pot with egg yolk sits on this pot. Once it starts simmering, lower the flame and leave it as it is.
4. Now add the hot cream mixture to the stirred egg yolk little by little with constant stirring such that you do not cook the egg yolks. This is called tempering
5. Add the vanilla essence to the mixture and stir properly.
6. Take the pot with the custard and let it sit on the simmering water. Be careful, the water should not boil. In case it does, it will cook the egg.
7. Then keep stirring the mixture till the custard is little concentrated.
8. To check the doneness of the custard, take a wooden spatula and put it in the mixture, if the custard coats the spatula evenly then it is done.
9. Once done, remove the pot and turn off the flame.
10. Now take the fig jam and add it to the prepared custard.
11. Your ice-cream base is now ready. Let it cool.
12. If you have an ice-cream maker, you can put this base in the machine and follow manufacturer instructions.
13. If you do not have one, take this mixture in bowl, keep it in the freezer. After 45 minutes, remove the bowl from freeze and whip the mixture with a whisk.
14. Continue this process for 2-3 hours and then let it solidify for about 6 hours or preferably overnight.
15. Your ice-cream is now ready to be served. Scoop out the delicacy and garnish it with chopped pistachios.
16. You can also garnish it with cookie crumbs for the extra crunch.
17. Enjoy the ice-cream with your family and friends.

Notes

1. Be careful not to cook the eggs but in case you do, you can remove the cooked eggs by straining the mixture.
2. In case, you do not have fresh figs you can also make the ice-cream from dried figs. Just take the figs, add some full- fat milk and then follow the steps as above.
3. While preparing the jam the figs do not fall apart, you can blend it to a smooth mixture.

Step by sterp instructios to prepare custard base for ice-cream

In a steel or heatproof glass vessel take the egg yolks. To it add the sugar and beat it till you achieve a lighter color of the yolk.

In another vessel take the cream and milk and let it simmer (do not boil) till you see bubbles in the mixture. You can also microwave it.

Meanwhile take a pot, add some water and bring the water to simmer. Choose a pot such that the pot with egg yolk sits on this pot. Once it starts simmering, lower the flame and leave it as it is. Now add the hot cream mixture to the stirred egg yolk little by little with constant stirring such that you do not cook the egg yolks. This is called tempering. Add the vanilla essence to the mixture and stir properly. Take the pot with the custard and let it sit on the simmering water. Be careful, the water should not boil. In case it does, it will cook the egg.

Then keep stirring the mixture till the custard is little concentrated. To check the doneness of the custard, take a wooden spatula and put it in the mixture, if the custard coats the spatula evenly then it is done.

Once done, remove the pot and turn off the flame. The custard base is now ready. You can incorporate your jam to make the ice-cream.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com