Fig Leaf Ice Cream might not be the first flavor that comes to mind when you think of favorite ice cream options, but once you give it a try, it's likely to earn a place at the top of your list. Describing its flavor is a bit of a challenge; it's reminiscent of coconut with hints of fig, yet it possesses a unique taste all its own.
Unfortunately, living in the city means I don't have access to a fig tree of my own. While there are some trees around town that catch my attention, it's probably best not to go around collecting leaves from trees that aren't mine. After all, just imagine if fifty other people had the same idea! That's how enticing this ice cream is—it's worth the potential risk of defoliating a tree, even if it's just for six leaves.
Luck was on my side, sparing me from any questionable deeds. (After bidding farewell to San Francisco, I thought those days were behind me...) During a visit to friends in the countryside, I stumbled upon their nearly ripe fig trees. Though the figs themselves weren't quite ready for picking, I managed to snip a handful of fragrant fig leaves to take home. Later, I also indulged in some luscious, perfectly ripened figs to accompany the leafy treasure. But perhaps I'm jumping ahead of the story.
When it comes to harvesting fig leaves, it's best to opt for the younger ones. They tend to pack more flavor, perhaps because they haven't been basking in the sun for extended periods. It's just a hypothesis though. Without round-the-clock access to fig leaves for testing, I'll stick with it. (Despite online encouragement to cultivate fresh herbs in outdoor pots due to their simplicity, I'm hesitant. A troubling incident occurred when friends stayed in my apartment while I was away—they informed me of a rather unhygienic act transpiring in one of my outdoor planters. For obvious reasons, my enthusiasm for growing—and consuming—anything from there has waned.)
While it's not obligatory to heat the fig leaves, doing so does enhance their flavors. You have the option to grill them, but I opted for a trusty cast-iron skillet. However, it's entirely possible to make the ice cream without warming the leaves at all.
After churning up a batch of Fig Leaf Ice Cream, I embarked on a quest for the perfect figs at the local market. Initially, my search seemed futile as the figs I encountered weren't quite ripe or ready. However, hope was restored when I stumbled upon Terroirs d'Avenir, where I discovered a bounty of perfectly ripened figs. Their slightly cracked exteriors, oozing with sticky sap, hinted at their lusciousness, and I knew I couldn't leave without them.
While I've always adored Fig Leaf Ice Cream, especially sweetened with honey to complement the earthy notes of the fig leaves, pairing it with these ripe figs elevated it to the pinnacle of my favorite desserts. If you ever manage to lay your hands on fresh fig leaves, I'm certain you'll concur, propelling it straight to the top of your dessert rankings as well.
WOULD YOU LIKE TEATE A Fig Leaf and Honey Ice Cream :
Sure, here's a rewritten version with a different tone and structure:
For a uniquely flavorful twist, opt for younger fig leaves when making this exquisite fig leaf ice cream. As fig leaves mature, their flavor tends to diminish, so fresher leaves are preferable. These leaves contain an enzyme called ficin, which can cause slight curdling when infused with the milk and cream mixture. No need to worry though; a simple whisking after removing the leaves will restore the creamy texture.
Typically, custards don't require an instant-read thermometer, but precision is key here. Stop cooking the custard when it barely begins to thicken, reaching around 160°F (71°C). If, by chance, you overcook the custard and it separates, fear not! A quick blend with an immersion blender or standard blender should bring it back together. Just remember not to overfill the blender and cover the lid with a kitchen towel as a precaution.
Here's a breakdown of the recipe:
Ingredients:
- - 6 medium fresh fig leaves
- - 2 cups (500ml) heavy cream
- - 1 cup (250ml) whole milk
- - 6 tablespoons (75g) sugar
- - Pinch of salt
- - 5 large egg yolks
- - 3 tablespoons (60g) honey (warmed, if needed)
Instructions:
1. Heat the fig leaves in a cast iron skillet or on the grill until slightly dried out and fragrant (about 1 1/2 minutes). If your pan is small, heat them in batches.
2. Place the warmed fig leaves in a medium saucepan. Add 1 cup of cream, milk, sugar, and salt. Warm the mixture until the cream is just heated and the sugar dissolves. Remove from heat, cover, and let it infuse for an hour at room temperature.
3. Remove the fig leaves, squeezing them to extract maximum flavor. Whisk the egg yolks in a medium bowl.
4. Create an ice bath by filling a large bowl halfway with ice and water, then place a medium bowl over it. Pour the remaining cup of cream into the medium bowl and set a mesh strainer over the top.
5. Reheat the infused cream and milk mixture, then gradually pour it into the egg yolks while whisking continuously. Return the mixture to the saucepan and cook over medium heat until it just begins to thicken (about 160°F or 71°C).
6. Immediately strain the custard into the cream in the ice bath and stir in the honey. Gently stir until cool.
7. Chill the mixture thoroughly, preferably overnight, then churn in an ice cream machine according to the manufacturer's instructions.
Notes:
Pair this delightful ice cream with fresh or roasted figs, poached pears, cherry compote, or any other favorite accompaniment.
This version offers a more straightforward approach while retaining all the essential details and tips for making the perfect fig leaf ice cream.
