John Myers
Contents
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Ingredients
Coffee Ice Cream
- 350 g Milk
- 70 g Coffee beans
- 50 g Vanilla sugar
- 120 g Sugar
- 5 piece Egg yolk
- 300 ml Cream
Glazed figs / port wine figs
- 10 piece Figs
- 1 piece Vanilla pod
- 250 g Sugar
- 120 ml Water
- 120 ml Red wine
- 120 ml Port wine
- 1 piece Star anise
- Orange zest
Instructions
Coffee Ice Cream
- Bring the milk to the boil and pour over the coffee beans, let stand for 30 minutes and strain. Beat the vanilla sugar and sugar with the egg yolks until frothy. Bring the coffee milk and the cream to the boil. Add half of the hot mixture to the egg yolk sugar mixture and stir. Put everything back into the pot and stir until creamy with a spatula (do not boil, peel to rose). Pass the cream through a sieve and let it cool down in the refrigerator for at least 3 hours. Put in an ice cream maker and turn into ice.
Glazed figs / port wine figs:
- Scrape out the vanilla pod. Caramelize the sugar in a saucepan, deglaze with water, red wine and port wine. Add the orange zest, vanilla pod and pulp and bring to the boil. Cook the figs in this stock until soft and remove from the stock, reduce the stock to a syrupy level.
- Quarter the figs on a deep plate and drizzle the syrup over them, put the ice cream in the middle of the plate with a scoop.
Nutrition
Serving: 100gCalories: 219kcalCarbohydrates: 31.7gProtein: 2.3gFat: 7.6g
