John Myers
White Chocolate Ice Cream with Fried, Peppered Fig
The perfect white chocolate ice cream with fried, peppered fig recipe with a picture and simple step-by-step instructions.
- 3 piece Eggs
- 200 g Cane sugar
- 500 g Mascarpone
- 3 piece Vanilla pods
- 70 g Chocolate grated white
- 1 Splash Taste of rum
- 3 piece Figs
- 1 tbsp Butter
- 1 shot Sherry
- Separate the eggs for the ice cream and mix the egg yolks with the raw cane sugar with the stirring stick, then add the mascapone and carefully stir in – the mixture must still be quite thick. Then beat the egg white into egg whites and carefully fold into the mixture, spoon by spoon, until it is nice and creamy.
- Add the pulp of 3 vanilla pods and stir. Stir in the white, finely grated chocolate and add a little dash of rum flavor to taste. Put the ice in the freezer and stir carefully with the wooden spoon every 1-2 hours. It can then be served after approx. 8–9 hours.
- Wash the figs, quarter them and fry them in a pan with butter on the inside until they are light brown and season with plenty of pepper from the mill.
- Arrange 2 pieces on each plate. Pour a shot of sherry into the butter, add a little pepper if necessary and drizzle the stock over the fig. Serve the ice cream with it.
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