We tested this recipe using Brown Turkey figs. Their subtle coppery skin won't discolor the cream as it churns. The ice cream will be very soft served fresh out of the churn. If you drain the liquid, repack with ice and salt, cover, and ripen the ice cream, it should set up.
Cooking Light JUNE 2009
1. Combine figs, 2 tablespoons sugar, juice, and a dash of salt. Cover and chill.
2. Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.
3. Combine remaining 10 tablespoons sugar, remaining dash of salt, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl; cool custard mixture, stirring occasionally. Stir in sour cream and vanilla. Cover and chill.
4. Pour custard mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stop machine and remove lid. Add fig mixture to freezer can. Replace lid; restart ice-cream freezer, and freeze 5 minutes or until set. Carefully drain liquid from bucket; repack bucket with ice and salt. Cover with kitchen towels; ripen at least 1 hour.
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