Bourbon Fig Ice Cream With Vanilla Sugar

By Chantal Payette & Katrina Johns - Recipe & Food Styling

Photos By Jeff Coulson

scoop of ice cream and container

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.

INGREDIENTS

Fig Jam

  • 1 ½ cups fresh chopped figs ¼ cup sugar
  • ⅓ cup Bulleit bourbon
  • 1 tbsp. water if required

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.

NOTE: Clear Life does not advocate or encourage the abuse of alcoholic beverages. Please drink responsibly and with moderation.