BOURBON FIG BUTTER AND VANILLA ICE CREAM

September 22, 2015
bourbon fig butter and vanilla ice cream, bourbon, cooking with bourbon, ice cream, dessert, fall ice cream, vanilla bean ice cream

Hi there and welcome back! Yes it’s your favorite fig snob doing up a bombastic bourbon fig butter and vanilla ice cream recipe. Because figs + bourbon = magic in your mouth. I made this for a recent fall gathering and it got a standing ovation. Ok maybe not literally but my guests were pleased and that’s all I need to know that this is a repeater in our home. The bourbon is cooked off for this recipe so it is kid safe and well freeze properly. Ice cream dreams shouldn’t end with summer so keep the dream alive with this perfect fall ice cream.

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bourbon fig butter and vanilla ice cream, bourbon, cooking with bourbon, ice cream, dessert, fall ice cream, vanilla bean ice cream

Bourbon Fig Butter

Makes about 1 cup

1 1/2 cups (225 g) packed chopped fresh figs
1/4 cup (50 g) organic granulated sugar
6 tablespoons (90 ml) bourbon whiskey
pinch fine sea salt
In a medium, heavy-bottomed saucepan, combine the chopped figs, sugar, whiskey, and salt. Bring to a simmer over medium heat, then reduce the heat to low and simmer until the mixture is thick and jammy, about 10 minutes, stirring frequently. Let cool slightly, then run the fig mixture through a food mill to remove the skins. Chill airtight until needed, up to 1 week.

Bourbon Fig Butter and Vanilla Ice Cream
Makes about 1 quart

Ingredients
1/4 vanilla bean, split lengthwise and scraped
1/8 teaspoon fine sea salt
1 1/4 cups (300 ml) whole milk
1 1/4 cups (300 ml) heavy cream
4 large egg yolks
1 recipe Bourbon Fig Butter (above)

Prepare

In a medium, heavy-bottomed saucepan, combine the sugar, vanilla pod and scrapings, salt and milk. Heat over a medium flame, stirring frequently, until the milk is steamy-hot. Meanwhile, pour the cream into a large, heat-proof bowl and place a strainer over the top. Place the egg yolks in a medium bowl and place the bowl on a damp towel.

When the milk is hot, whisk it slowly into the egg yolks, whisking constantly so as not to curdle the eggs. Return the mixture to the pot and cook over a low flame, stirring constantly with a flexible heat-proof spatula, until the custard begins to “stick” (form a film on) the bottom of the pot and/or registers 170ºF on an instant-read thermometer. Immediately pour the custard through the sieve and into the cold cream to stop the cooking. Transfer to the refrigerator and chill until very cold, at least 4 hours and up to 1 day. (Alternatively, chill the mixture over an ice bath for quicker cooling.)

When the base is cold, churn it in your ice cream maker according to the manufacturer’s instructions. Place a large loaf pan in the freezer to chill. When the ice cream has churned, scrape 1/3 of the ice cream into the pan. Dot with 1/3 of the fig puree. Repeat with the remaining ice cream and fig butter, working quickly so the ice cream doesn’t melt, then use a chopstick or knife to swirl the top layer. Freeze until hard, 2 hours and up to several weeks. For longer storage, press a piece of parchment paper to the surface of the ice cream to discourage ice crystals from forming and wrap tightly.

Bourbon Fig Butter and Vanilla Ice Cream
Serves 8
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Ingredients
  1. 1/4 vanilla bean, split lengthwise and scraped
  2. 1/8 teaspoon fine sea salt
  3. 1 1/4 cups (300 ml) whole milk
  4. 1 1/4 cups (300 ml) heavy cream
  5. 4 large egg yolks
  6. 1 recipe Bourbon Fig Butter (above)
Instructions
  1. In a medium, heavy-bottomed saucepan, combine the sugar, vanilla pod and scrapings, salt and milk. Heat over a medium flame, stirring frequently, until the milk is steamy-hot. Meanwhile, pour the cream into a large, heat-proof bowl and place a strainer over the top. Place the egg yolks in a medium bowl and place the bowl on a damp towel.
  2. When the milk is hot, whisk it slowly into the egg yolks, whisking constantly so as not to curdle the eggs. Return the mixture to the pot and cook over a low flame, stirring constantly with a flexible heat-proof spatula, until the custard begins to “stick” (form a film on) the bottom of the pot and/or registers 170ºF on an instant-read thermometer. Immediately pour the custard through the sieve and into the cold cream to stop the cooking. Transfer to the refrigerator and chill until very cold, at least 4 hours and up to 1 day. (Alternatively, chill the mixture over an ice bath for quicker cooling.)
  3. When the base is cold, churn it in your ice cream maker according to the manufacturer’s instructions. Place a large loaf pan in the freezer to chill. When the ice cream has churned, scrape 1/3 of the ice cream into the pan. Dot with 1/3 of the fig puree. Repeat with the remaining ice cream and fig butter, working quickly so the ice cream doesn’t melt, then use a chopstick or knife to swirl the top layer. Freeze until hard, 2 hours and up to several weeks. For longer storage, press a piece of parchment paper to the surface of the ice cream to discourage ice crystals from forming and wrap tightly.
Adapted from The Bojon Gourmet
Adapted from The Bojon Gourmet
Florida Girl Cooks http://floridagirlcooks.com/
bourbon fig butter and vanilla ice cream, bourbon, cooking with bourbon, ice cream, dessert, fall ice cream, vanilla bean ice cream

bourbon fig butter and vanilla ice cream, bourbon, cooking with bourbon, ice cream, dessert, fall ice cream, vanilla bean ice cream

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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