Ingredients
Makes six servings and 1 quart ice cream
Honey-Vanilla Ice Cream
Roasted Figs
For the honey-vanilla ice cream:
Step 1
In a saucepan, combine the milk, cream, and 2 tablespoons of the sugar and bring to a simmer.
Step 2
Meanwhile, in a mixer or other metal bowl, whisk the egg yolks and the remaining 2 tablespoons sugar until thickened and lightened in color. Gradually whisk in one third of the warm milk mixture to temper the egg yolks. Return the mixture to the saucepan and stir over medium heat until the custard has thickened and coats the back of a wooden spoon. Pour the custard into a bowl set in an ice-water bath and stir in the honey to combine. Let the mixture cool to room temperature, then strain it into a container and refrigerate at least 5 hours, or overnight (for the creamiest texture).
Step 3
Freeze the cold custard in an ice-cream machine. Remove to a covered container and freeze for several hours, or until hardened.
For the roasted figs:
Step 4
Preheat the oven to 400º F.
Step 5
Wash and dry the figs. Slice off and discard the tops. Make a small slit in the center of the top of each fig and insert a section of vanilla bean.
Step 6
Melt the butter over medium heat in an ovenproof skillet large enough for all the figs to stand in one layer. Stir in the sugar to dissolve. Stand the figs in the butter and add any remaining vanilla beans to the pan. Place the pan in the oven for 10 minutes to heat the figs. The figs can be served warm or at room temperature.
To complete:
Step 7
Place a scoop or quenelle of ice cream into each of six bowls. Arrange 3 of the figs (still with the vanilla beans) around each scoop. Drizzle the syrup remaining in the pan around the plates. Serve immediately.
How would you rate Vanilla Bean-Roasted Figs with Wildflower Honey-Vanilla Ice Cream?
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Reviews (8)
Back to TopI used very good vanilla ice cream with this b/c I did not have time to make it for this impromtu dinner party. Did make the figs with the sauce. Used a mixture of black and green figs. Sauce reminded everyone of glazed donuts. haha. I don't think I would make this again.
jonbodandy
new york, ny
7/11/2008
I don't understand why all the recipes insist on a custard base when as with this, a Philadelphia base, i.e., Cream, sugar/sweetener, and flavoring, is often better, as with this.
Anonymous
CT
5/11/2008
I'll admit that I cheated on this one and used store-bought vanilla ice cream, so I can't add to the discussion about the scream. The figs, however, are wonderful and really, really easy. We put 'em on ice cream drizzled with some local (WV) honey. Delicious!
bmiddleway
Washington, DC
6/26/2005
The figs are delicious. The Honey ice cream is awful. The honey flavor come through, but just barely as it is overwhelmed by the cream. I love a rich ice cream, but not one that leaves a coating of butterfat on the roof of my mouth..
Anonymous
Delaware cook
8/29/2004
这是一个美味和独特的治疗。这是十分活泼ortant to use wildflower honey, however (reg honey is too strong a flavor). There is also a typo in the recipie as it forgot vanilla bean as an ingredient in the ice cream I used 1 bean scraped & steeped in the cream. The figs are nice, but it is equally nice with white peaches! The color of the fruit against the ice cream is beautiful.
Anonymous
Cookin in Dallas TX
7/20/2003
Honey flavor was good but the high cream to milk ratio ended up making it taste more like honey butter than like honey ice cream.
Anonymous
San Francisco
5/25/2003
I did not make the ice cream, but the roasted figs were delicious! The syrup is excellent over vanilla ice cream. Next time, I might try using peaches or nectarines, since good quality figs are hard to come by.
Anonymous
Charlotte, NC
7/18/2002
I only made the ice cream It was very rich with a strong honey flavor. I bet it would be great with the figs. It didn't keep well in the freezer because the texture changed so I would not make it too far in advance. Also, it's pretty time consuming.
Anonymous
12/2/2001
