Fresh Fig Custard Ice Cream
By Joe
Source: Serious Eats — David Lebovitz, Fresh Fig Ice Cream.
A fresh fig ice cream recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Remove the hard stem ends from the figs, next cut each fig into 8 pieces. Set the figs in a mid-sized, nonreactive saucepan using the water, plus zest the lemon directly in the saucepan. Put a lid on and cook over a mid-sized flame, mixing now and then, till this figs are tender, 8 to 10 minutes. Take out the lid, tip in the sugar, and carry on cooking, mixing often, till the figs are a jamlike consistency. Take the pan off the heat and leave till it is cold to room temperature. Purée this fig paste in a blender or food processor using the cream plus lemon juice once cool. Taste, next add more lemon juice if wanted. Chill the mixture well, next freeze it in your ice cream maker according in order to the manufacturer’s instructions.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
EU nutrition claims
- Low salt: 0.02 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 161 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
25 g per serving
50 % of the 50 g daily maximum · 100 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 365 kcal |
| Protein | 2.5 g |
| Carbohydrate | 59.1 g |
| of which sugars | 53.5 g |
| of which free sugars | 25 g |
| Fat | 15.6 g |
| of which saturates | 9.7 g |
| Fibre | 5.1 g |
| Salt | 0.03 g |
Protein per 100 kcal
0.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
