Sweet Ricotta and Honey Roasted Fig Ice Cream

🧂 Ingredients

• 1.5 lbs mission figs

  about 12
• 2 Tbsp unsalted butter
• 2 Tbsp dark amber honey

  such as clover honey
• Pinch sea salt
• 1 cup heavy cream
• Pinch sea salt
• 3/4 cup sugar
• 6 large egg yolks
• 2 cups whole-milk ricotta cheese
• 1/4 cup honey

  plus more for drizzling
• 1 tsp freshly squeezed lemon juice

Instructions

• 1 Preheat the oven to 450°F.
• 2 Wipe the figs with a damp towel. With a paring knife, cut off the stems and
  halve from top to bottom leaving the base intact. Place the figs upright in a
  medium-sized skillet.
• 3 In a small saucepan, melt the butter with the honey and salt and drizzle over
  the figs. Bake until the sauce is bubbling, about 10 minutes.
• 4 Bring the cream, sugar, and salt to a simmer in a small saucepan and then remove
  from heat. Add the roasted figs, cover, and infuse for one hour. Strain the figs
  from the cream and pulse the figs in a blender or food processor until chunky,
  about 3-5 pulses. Transfer to an airtight container and refrigerate until ready
  to use. Reserve the fig-infused cream.
• 5 Before you make the ice cream, ready your work area. First, partially fill a
  large bowl with ice and water and then float a 2-liter bowl in the larger one.
  Set a strainer over the smaller bowl.
• 6 In a separate bowl, whisk together the egg yolks until pale and frothy, about 10
  seconds. Rewarm the fig-infused cream and then temper the eggs by slowly pouring
  about 1/3 of the cream into the yolks while constantly whisking as you pour. Add
  the egg and milk mixture back into the saucepan.
• 7 Cook over medium-low heat, constantly stirring with a heat-resistant spatula
  until the custard registers 180°F degrees.
• 8 Strain the custard into bowl over the ice bath and stir until cool. Pour the
  custard into a blender and puree with the honey, lemon juice, and ricotta until
  smooth, about a minute. Transfer the mixture to a container, cover, and chill
  overnight.
• 9 Freeze the custard in your ice cream maker according to the manufacturer’s
  instructions. Turn off the machine and transfer some of the custard to a
  container. Swirl in some additional honey and fig puree. Repeat with the
  remaining custard and fig puree. Cover and store in the freezer until ready to
  serve, at least 8 hours.

Nutrition Info