Honey-brandy ice cream with fig jam

Time 35 minutes
Yields Serves 6 to 8
Honey-brandy ice cream with fig jam

Fig jam


Cut the tough ends off the fig stems. . Quarter the figs and place in a medium saucepan with the sugar, lemon zest, salt and water. Bring to a simmer and cook for 10 minutes, until the figs are soft and translucent.


Puree the mixture by passing it through a food mill and return it to the saucepan. Cook over low heat until it is a very thick paste, about 15 minutes.

Honey-brandy ice cream


Heat the milk and whipping cream together in a large saucepan until scalding but not boiling. Remove from heat.


Stir a little of the hot milk into the beaten eggs then return the mixture to the pan. Cook over low heat, stirring constantly, until the custard thickens slightly. Do not boil.


Remove the custard from the heat and stir in the honey until blended, then add the brandy. Pour the mixture through a fine-mesh strainer to remove any lumps.


Chill in the refrigerator several hours or overnight, then freeze in an ice cream maker according to manufacturer’s directions. This ice cream tastes best served right from the ice cream maker, topped with a spoon of fig jam. Otherwise, spoon the ice cream into a chilled glass bowl and cover before freezing. Remove from the freezer to temper 10 to 15 minutes before serving.

The fig jam recipe is from “Chez Panisse Fruit,” by Alice Waters. The honey-brandy ice cream recipe is adapted from “Leaves From the Walnut Tree,” by Ann and Franco Taruschio.

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