The post BOURBON FIG BUTTER AND VANILLA ICE CREAM appeared first on Florida Girl Cooks.
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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.
- 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)
- 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.
The post BOURBON FIG BUTTER AND VANILLA ICE CREAM appeared first on Florida Girl Cooks.
]]>The post PIÑA COLADA ICE CREAM appeared first on Florida Girl Cooks.
]]>Piña Colada Ice Cream
Ingredients
4 cups heavy cream
1 3/4 cup granulated sugar
3 cups Mr. & Mrs. T’s Piña Colada Mix
3/4 cup pineapple chunks, plus additional for topping
1/3 tsp coconut shreds for topping
1 tbsp Malibu Coconut Rum (optional)
Prepare
1. Heat heavy cream and sugar in a small sauce pan until all sugar has dissolved.
2. Place cream mixture in fridge and allow to cool for an hour.
3. Once cream has cooled place in blender along with Piña Colada mix, pineapple chunks, and Malibu Coconut Rum if using. Blend to desired consistency. I blended mine for a few second to leave behind some smaller, bite sized pineapple chunks.
4. Place mix into ice cream machine and set to make according to manufacturer’s instructions.
5. Serve with coconut shreds, additional pineapple chunks, and a sunny little drink umbrella, if desired. Enjoy!
- 4 cups heavy cream
- 1 3/4 cup granulated sugar
- 3 cups Mr. & Mrs. T's Piña Colada Mix
- 3/4 cup pineapple chunks, plus additional for topping
- 1/3 tsp coconut shreds for topping
- 1 tbsp Malibu Coconut Rum (optional)
- Heat heavy cream and sugar in a small sauce pan until all sugar has dissolved.
- Place cream mixture in fridge and allow to cool for an hour.
- Once cream has cooled place in blender along with Piña Colada mix, pineapple chunks, and Malibu Coconut Rum if using. Blend to desired consistency. I blended mine for a few second to leave behind some smaller, bite sized pineapple chunks.
- Place mix into ice cream machine and set to make according to manufacturer's instructions.
- Serve with coconut shreds, additional pineapple chunks, and a sunny little drink umbrella, if desired. Enjoy!
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