Fresh figs have to be imported and because they are quite perishable they are not often of a great quality, but sometimes some nice figs are available in the Netherlands. A nice way to use them is to make ice cream. I’ve used a recipe from SeriousEats that uses lemon zest and lemon juice to enhance the flavor, and it was very nice indeed. The recipe is quite easy as nog eggs are involved. Here’s what I did…
Makes about 750 ml (3 cups)
900 grams (2 lbs) fresh figs, plus additional figs for garnish (optional)
1 untreated lemon
150 grams (3/4 cup) sugar
250 ml (1 cup) heavy cream
Wash and dry the figs and remove the tough stem.
Chop the figs.
Put the figs in a saucepan with 125 ml (1/2 cup) of water.
Add the grated zest of a lemon.
Bring to a boil, stirring, and cook for 10 minutes.
Add 150 grams (3/4 cup) of sugar.
Stir to incorporate and bring to a boil. Cook for another 10 minutes, until the figs have the consistency of jam.
Puree the figs with a blender. Allow them to cool to room temperature.
Add 250 ml (1 cup) heavy cream.
Stir to mix.
Add a bit of freshly squeezed lemon juice to taste. Allow the mixture to chill in the refrigerator.
Once it is properly chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
Transfer into a container and allow to firm up in the freezer.
This is great with Brachetto d’Aqui, the red brother of Moscato d’Asti.
Fresh pasta with sausage, dried porcini mushrooms, and cream is a wonderful combination of flavors.