Bourbon and vanilla bean complement a traditional ice cream, bringing together flavours that suit any occasion. Enjoy on a warm summer evening, under the stars or curl up under a wool blanket, next to a wintertime fire, and enjoy the rich flavours of this decadent dessert.
Recipe
INGREDIENTS
Fig Jam
- 1 ½ cups fresh chopped figs ¼ cup sugar
- ⅓ cup bourbon
- 1 tbsp. water if required
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Vanilla Sugar
- 1 scraped vanilla bean pod
- ½ cup raw sugar cane
Ice Cream
- 1 ½ cups 35% cream
- 1 ½ cups milk
- 1 vanilla bean, split
- 6 egg yolks
- ¾ cup sugar
- 1 tsp. pure vanilla extract
INSTRUCTIONS
- Place chopped figs, sugar and bourbon into a small pot.
- Simmer on low until the figs have broken down and you have a jam-like consistency.
- If the mixture is too thick, add water.
- Place vanilla bean and sugar into a container.
- Let stand for as long as necessary to infuse the sugar.
- Freeze churning bowl of an ice cream maker overnight.
- Combine all ingredients in a medium pot and heat over low.
- Bring to a soft simmer and whisk thoroughly. Allow to cool completely before churning.
- Pour coconut milk base into ice cream maker and churn according to manufacturer’s instructions—about 20–30 minutes.
- In a glass, freezer-safe dish, place half the churned ice cream.
- Top with fig jam and pour the remaining ice cream on top.
- Place the remaining fig jam on top and swirl using a spatula or spoon.
- Freeze for 6 hours or overnight.
- Let stand at room temperature for 10 minutes before scooping.
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