- For the ice cream base:
2 cups milk
2 cups heavy cream
8 egg yolks
1-1/4 cups sugar
4 ounces mascarpone cheese
Pinch of salt
- For balsamic candied figs:
1 cup balsamic vinegar
1/2 cup sugar
8 ounces dried figs, coarsely chopped
- Make the ice cream base: In a large saucepan over high heat, combine milk, cream, and 3/4 cup sugar. In a separate bowl, quickly beat yolks and the remaining 3/4 cup sugar until a smooth, heavy, pale yellow mix is established. Bring milk, cream, and sugar mixture to a boil; gradually add the mixture to the egg and sugar mix, whisking constantly until well blended to make ice cream base.
- Return the empty saucepan to heat and, while whisking, stream the ice cream base back into to the saucepan again, stirring constantly. Turn the heat to low, and continue stirring until the mix reaches 165ºF and has thickened slightly. Pour into a clean container, and chill immediately to 32ºF. After 12 to 24 hours, hand blend mascarpone and salt into ice cream base.
- Make the balsamic glazed figs: In a sturdy saucepan, combine balsamic vinegar and sugar; bring to a boil and reduce by half. Add dried figs, then reduce the heat to low, and cook figs in the syrup until syrup reduces and just covers the figs. Chill well; reserve until ready to stir into the ice cream.
- Freeze mascarpone ice cream base in ice cream machine according to manufacturer's instructions.
- Swirl figs into ice cream: Just before you remove ice cream from ice cream machine, incorporate figs into ice cream by very gently stirring in the fig glaze, alternating pouring in ice cream and fig glaze. Freeze for at least an hour before serving.
- Desserts, Ice cream
- North American
- Makes about 6 cups, or 1-1/2 quarts