balsamic fig ice cream recipe from cooking with cocktail rings

Balsamic Fig Ice Cream 

Homemade fig jam spiced with cinnamon is swirled into creamy ice cream with balsamic glaze. The balsamic glaze cuts down on the sweetness and complements the fruity flavor or the jam. While homemade fig jam is easy to make, store bought can be easily substituted.  

To make this ice cream, you will need an ice cream maker. I use the attachment for the KitchenAid stand mixer that can be found here. This is a recipe that you have to plan ahead for. The bowl of the ice cream maker should be frozen for at least 15 hours in advance. As long as the supplies are prepped ahead of time, the ice cream takes no time at all to make. 

            

Ingredients:

1 ¾ cups whole milk

¼ cup heavy cream

¼ teaspoon kosher salt 

¾ cup granulated sugar, divided 

4 large egg yolks 

½ cup fig jam, get the recipe here 

1 tablespoon balsamic glaze 

 

Instructions:

In a medium saucepot over medium heat, bring the milk, cream, salt and ½ cup sugar to a simmer. Whisk until the sugar dissolves, then remove from heat. 

In a medium mixing bowl whisk together the egg yolks and remaining sugar until well combined, about 2 minutes. Whisk the egg mixture into the milk mixture in the saucepan. Return the pot to medium heat and cook, stirring constantly until the mixture is thick enough to coat the back of a spoon, about 2 to 3 minutes.  

Strain the custard through a fine mesh sieve into a medium bowl set in a large bowl of ice water. Let the mixture cool, stirring occasionally. 

Add the custard to the chilled bowl of an ice cream maker set up according to manufacturer's instructions. Mix for about 12 minutes then add the fig jam. Continue to mix until the consistency is thick, about an additional 15 to 20 minutes. Drop in the balsamic and swirl into the mixture with a spatula. 

Use a rubber spatula to transfer the ice cream to an airtight container, cover and freeze until firm, at least 4 hours. The ice cream can be kept frozen for up to 1 week. 

 

Serves 6 to 8.  

 

Comment

Print Friendly and PDF