Fig Ice Cream from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Ta
Peel the figs (if you leave the skin on half the figs a speckled effect is obtained in the ice cream). Put all the figs in the food processor and blend until a creamy texture is obtained. Add the s...
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Cooking tools:
- Food processor
- Ice cream maker
- Paring knife
- Cutting board
- Citrus press
- Freezer
- Airtight container
- Serving bowl
Ingredients
- 3 tablespoons brandy
- 1 fresh fig per serving
- 200 ml/7 fl oz milk
- juice of ½ lemon
- 450 g/1 lb fresh figs
- 150 g/5 oz sugar
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