Fig And Mezcal Ice Cream Helado De Higos Y Mezcal Recipes

FIG ICE CREAM

Steps:

• Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.
• Combine chopped figs, 2 tablespoons sugar, and lemon juice in a saucepan over medium heat; cook and stir until until sugar is dissolved and figs begin to break down, 4 to 5 minutes. Remove saucepan from heat and cool to room temperature, 15 to 20 minutes. Cover saucepan with a lid and refrigerate.
• Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Remove saucepan from heat.
• Whisk 1/2 cup sugar, egg yolks, and salt together in a bowl until smooth. Temper egg mixture by drizzling 1 to 2 tablespoons half-and-half into egg mixture, while continuously whisking egg mixture until slightly warmed. Pour egg mixture into half-and-half and return saucepan to medium-low heat; cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.
• Place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir sour cream and vanilla extract into chilled custard. Cover saucepan and chill custard completely, at least 3 hours.
• Process custard in an ice cream maker according to manufacturer's instructions. Stir fig mixture into ice cream in the last 5 minutes of processing. Transfer fig ice cream to a container and freeze until solid.

FIGS STUFFED WITH FOIE GRAS MOUSSE RECIPE

Steps:

• Note: Preheat the oven to 375 degrees. Spread nuts on a baking sheet. Bake until brown, about 5 to 10 minutes, depending upon size. Make The Foie Gras Mousse: Combine the foie gras, Cognac, salt, and pepper in a small bowl. Refrigerate for 1 hour. Drain the foie gras–marinating liquid into a small saucepan. Add the stock and thyme. Bring to a boil, reduce heat, and simmer for 1 minute to make a poaching broth. Put the foie gras in the hot broth, cover, and turn off the heat. Poach for 5 minutes, or until the foie gras has an internal temperature of 115 degrees. Remove the foie gras from the broth. Transfer the broth to a small bowl and set over ice to cool it to room temperature. Return the foie gras to the cool liquid and refrigerate for 1 hour. Remove the foie gras from the liquid, pat dry, and puree the foie gras along with any rendered fat in a food processor until smooth. (If the mousse gets a broken, curdy look to it, add about 1 tablespoon of the poaching liquid to stabilize the emulsion.) Taste and adjust the seasoning. Add the nutmeg and truffle, if desired. Transfer the mousse to a ramekin. Refrigerate for 2 to 3 hours before serving. Make The Figs: Trim the stem end of the figs. With the tip of a serrated apple corer, a melon baller, or a grapefruit knife, cut a small round out of the bottom of each fig and reserve. Carefully scoop about one-third of the flesh from the center of each fig and reserve. In a heavy-duty mixer fitted with the paddle attachment or with a handheld mixer, beat the foie gras mousse or prepared foie gras until it is light, like a buttercream icing. Put the mousse or foie gras in a pastry bag and pipe it into the figs. Plug each fig with a reserved round piece of fig. Refrigerate for at least 1 hour or until the mousse or foie gras is firm. In a small pan, heat the reserved fig flesh with the verjus or vinegar mixture until liquefied. Press through a fine-meshed sieve to remove the seeds. To serve, cut each fig in half lengthwise and brush the cut side with the glaze. Sprinkle with the toasted almonds and serve. This recipe yields 4 to 6 servings.

FIG AND MEZCAL ICE CREAM - {HELADO DE HIGOS Y MEZCAL} RECIPE

Steps:

• * Note: If you can't find mezcal, substitute another liquor, such as dark rum, Bourbon or tequila. Prepare the figs the night before: Remove the stems. Cut the figs in very thin slices crosswise, then cut lengthwise to form very small pieces (less than 1/4 inch). There should be 1/2 cup. Place the figs in a bowl, add the mezcal and stir to mix. Cover and let stand overnight. The next day, combine the eggs, sugar and salt in a bowl and beat until well mixed. Scald the milk in a saucepan over medium heat until it is barely bubbling, 4 to 5 minutes. Gradually beat it into the egg mixture. Turn the mixture into a saucepan and cook gently over medium-low heat, stirring constantly, until barely thickened, 6 to 8 minutes. Do not allow to boil. Strain the mixture through a sieve. Add the corn syrup, whipping cream and vanilla. Place the mixture in the refrigerator until cold, 1 to 2 hours. Stir in the figs and mezcal. Process in an ice cream freezer following the manufacturer's directions. Spoon the ice cream into a container with a tight cover and place in the freezer 2 to 3 hours before serving. This recipe yields 1 quart. Each half-cup serving: 464 calories; 196 mg sodium; 153 mg cholesterol; 16 grams fat; 9 grams saturated fat; 75 grams carbohydrates; 6 grams protein; 2.25 grams fiber.