John Myers
Fig and Mascarpone Ice Cream
The perfect fig and mascarpone ice cream recipe with a picture and simple step-by-step instructions.
- 180 g Figs green, fresh
- 50 g Honey
- 50 ml Water
- 150 g Mascarpone
- 100 ml Cream
- 100 ml Organic orange, juice
- 2 tsp Organic orange, zest
- 1 tbsp Lime juice
- 1 tsp Cinnamon
- 0,5 tsp Ground cardamom
- Wash the figs, remove the stem and cut into small pieces. Place in a saucepan with water and honey, bring to the boil and then simmer gently for about 4 minutes over medium heat, until the liquid has gone and it has become slightly syrupy. Then place the figs in a taller container and puree them very finely with the hand blender along with the juices, zest and spices. Then add the mascarpone and cream, mix everything up again and place in the fridge to cool.
- Either process the cooled mass into ice in the ice cream machine (approx. 50 – 60 min.) Or – if none is available – pour it into a flat bowl. Put this in the freezer and then every 30-40 minutes scrape off the solidified mass from the edge with a fork and mix it with the rest of the contents. This has to be repeated until the ice cream has reached the required consistency.
- Since this egg is made without an egg, it will become quite firm when stored in the freezer. But you only have to take it out 30 minutes beforehand, then I let it portion well ….. or just eat it right after preparation …….; -)) …… …… We enjoyed it – drizzled with a little honey – with the fig crostata.
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