| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Mc, Ice cream |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1/2 |
c |
Sliced almonds |
| 1 1/2 |
c |
Whole milk |
| 4 |
|
Egg yolks |
| 3/4 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 2 |
c |
Heavy cream; chilled |
| 1 |
c |
Peeled and mashed rich ripe figs |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
In a small skillet over medium heat, melt the butter. Add the almonds and
saut. 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
Recipe By : Flora Isabella Castillo winner of the Epicurious Ice Cream
Posted to MC-Recipe Digest V1 #220
Date: Tue, 17 Sep 1996 18:02:51 -0400
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