Roasted Black Fig Ice Cream

Por Bruno Albouze · 300 min

Ingredientes

Modo de preparo

1. Freeze the containers you will store the churned ice cream in. Weigh out all ingredients into deli containers or serving bowls.
2. In a saucepan over medium heat, warm the milk and heavy cream to 25°C (77°F).
3. Add the dry milk, glucose powder and half of the sugar, and mix.
4. At 35°C (95°F), add the egg yolks and the inverted sugar. At 45°C (113°F), add the remaining sugar mixed with the stabilizer, and mix.
5. Cook the base to 85°C (185°F).
6. Pass the base through a sieve over the frozen bowl, then cool it in an ice bath.
7. Mix the chilled base with the chilled roasted fig puree, then refrigerate for at least 4 hours and up to 24 hours.
8. Churn for about 45 minutes.
9. Transfer the ice cream to the frozen container right away. Press parchment or freezer bag onto the surface, seal, and label with the date. Freeze for 4 hours before scooping. Store at -18°C for up to 6 months.
10. To serve, move the ice cream to the refrigerator for about 40 minutes to soften before scooping.

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