Recipe By : Flora Isabella Castillo winner of the Epicurious Ice Cream
Serving Size : 1 Preparation Time :0:00
Categories : Mc Ice Cream
Amount Measure Ingredient -- Preparation Method
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1 tablespoon unsalted butter
1/2 cup sliced almonds
1 1/2 cups whole milk
4 egg yolks
3/4 cup sugar
1/8 teaspoon salt
2 cups heavy cream -- chilled
1 cup peeled and mashed rich ripe figs
1 teaspoon vanilla
In a small skillet over medium heat, melt the butter. Add the almonds and
saute until just golden. Remove the almonds and dry on paper towel. Put
aside for later.
In a medium saucepan, over medium heat, bring the milk to a simmer. Remove
the pan from the heat and set aside.
In a stainless steel bowl, or double boiler, whisk the yolks with the
sugar and salt for 3 minutes, or until pale yellow. Add hot milk slowly
while whisking. Place the stainless steel bowl over a pan of simmer water
and cook whisking constantly, for 8 to 10 minutes, or until the custard is
thick enough to coat the back of a spoon. Remove the custard from the
water and stir in the chilled cream, mashed figs, vanilla, and almond extract.
Chill the mixture for 30 minutes, then pour into an ice cream maker and
freeze according to the manufacturer's directions.
Makes about 1 quart.
Flora Isabella Castillo First-prize winner of the Epicurious Ice Cream
Contest
