Vanilla Ice Cream With Balsamic Fig Sauce Recipes

BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM

Steps:

• Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.
• In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the pan from the heat.
• Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl. You should have about 1 1/4 cups of sauce. The sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature or in the refrigerator. If refrigerated, warm in a microwave oven before using.
• Serve on top of vanilla ice cream.

BALSAMIC AND FIG CARAMEL SAUCE

Steps:

• Halve figs lengthwise, discarding stems. In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour water down side of pan (mixture will vigorously steam and caramel will harden). Add figs, vinegar, butter, and mustard and simmer, stirring, until caramel is dissolved and figs are softened, about 6 minutes. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.

CARAMELIZED FIGS WITH VANILLA ICE CREAM AND AGED BALSAMIC VINEGAR

Steps:

• Preheat broiler.
• Arrange figs, cut sides up, in a large shallow baking pan. Sprinkle sugar evenly over fruit and broil 2 to 3 inches from heat until most of sugar is melted and deep golden in places, 3 to 5 minutes.
• Immediately serve figs over ice cream, drizzled with vinegar.

BALSAMIC VINEGAR ICE CREAM AND FRUIT

Steps:

• Drizzle balsamic vinegar over ice cream, top with mixed fruit.

VANILLA ICE CREAM

Steps:

• In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
• Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

VANILLA ICE CREAM SAUCE

Steps:

• Melt ice-cream gently in a medium saucepan over low heat.
• Blend cornstarch and water together, and whisk into the melted ice cream, until mixture boils and thickens.
• Transfer the mixture to a large bowl, cool.
• Whisk in the liqueur and half the cream, then fold in the remaining cream.
• Can be re-warmed, gently, in the microwave.