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FIG chocolate PORT nutty Ice Cream

Note: this post and recipe got a refreshed update.

As Summer-like days are quickly fleeting...
I felt a refreshing farewell needed to be
shared with this decadent ice-cream treat.


This incredibly easy and modified recipe revealed the...
essence behind the creamy, rich and eggless ice-cream.

The delicious and very anticipated result came out of a...
no-churn...machine-free method.

 Fresh, aromatic figs were sprawled on my kitchen counter
from a satisfactory shopping spree at our farmer's market.  
FIGS, CHOCOLATE and ALMONDS
would all be blended together with a
spirited touch of PORT wine.





Having these great ingredients on hand could have
accompanied those figs in a number of recipes.
However, an incredible laziness had set in that day...
and I figured that maybe I'd make something great the next day?

FIG and NUT torte cake and Gluten Free




 An irritating voice kept squealing at me...
"the figs are fresh today".
What a sweet pest I can be at times...LOL
Thankfully, I always seem to have some notion that
anything can be pulled off with a tiny bit of enthusiasm. 


Although I was tired that day...
I couldn't help the guilty thoughts of not doing something special with those figs.
I still had a bitter-sweet chocolate bar in the pantry waiting for the next dessert.

So, what was holding me back?
Did I mention, I felt tired and admittedly somewhat lazy?
There, I said it. 
Lazy is usually not an adjective that follows me around.
That day, I was feeling it in spades.




As I was trying to unwind and practicing to relax...
a swirling thought kept nagging at me...
the refreshing taste of delicious ice cream with figs.

 That, my friends is what it generally takes to...
give me strength to get back into my kitchen ;o)
I'm such a sucker for dessert as well as seeing a smile on my
Sushi's face when he anticipates my next concoction.








Slowly, I started getting the feeling that...
the path of yet another delectable frozen treat.

Now, both my energy and excitement were kicking again.
Alright...I admit, I also slowly got carried away with the macerated figs.
It wasn't a big deal...but well worth it. 




 
FIG chocolate PORT nutty
ice cream
yields about 4 cups (1Liter)

Note: 1 can (370ml/1-1/2 cups) of evaporated milk will be needed

 PRINT VERSION

 INGREDIENTS:
(American / Metric measures)
Fig mix - Part-1:
. 5 fresh figs of choice
. 2 Tbsps. (30ml) aged Port wine
. 1 Tbsp. (15ml) Vodka
. 1 tsp. (5ml) orange blossom water (optional)

...Custard Cream- Part-2 to be made ahead of time
. 1/2 cup (125ml) Coconut cream milk
. 1/2 cup (125ml) 2% evaporated milk
. 3/4 cup brown sugar, packed
. 1/4 cup granulated sugar
. 1/4 tsp. (1.25ml) sea salt
. 1 tsp. (5ml) pure Almond extract

...Custard Cream - continued - Part-3
...to later place into the freezer
. 1 cup (250ml) 2% evaporated milk

Add-ins:
. 1/4 cup (90g) roasted almonds, coarsely chopped
. 1/4 cup (90g) bitter-sweet 65-70% chocolate, coarsely chopped



PREPARATION:


. Part-1 - Macerate the Fig mix:
1. In a medium bowl, peel and coarsely mash the figs.  Pour the Port wine, Vodka, as well as the (optional) orange blossom water.  Give it a toss and set it aside by covering it up for a minimum of 1 hour.  This can be prepared ahead of time up to a full day.
. Part-2 - Cream custard:  
2. In a small saucepan, heat the milk(s) and sugar(s) on MEDIUM heat and whisk until a thickening begins slightly as the custard rises in the pot.  At this point dip a spoon to rub a line through the coating.  The custard is done when the edges along the line keep their shape. Immediately close the heat and remove it to set it aside.  Whisk in sea salt and almond extract.   After (whisking in between) 10 minutes of cooling, transfer the custard into a medium bowl and cover it with a plastic wrap touching the surface.  Leave it for about 30 minutes before refrigerating it for a minimum of 3 hours to overnight. 
. Part-3:  (Much later or next day) 
3. Pour the remaining evaporated milk into a deep, large stainless steel bowl and place it into the freezer. Leave it undisturbed for 2 to 2-1/2 hrs. all depending on the freezer's strength. The center should not be completely frozen.
...ASSEMBLY:  (do these next steps with urgency...keeping ingredients always as cold as possible.) 
4. Remove the bowl from the freezer.  With an electrical whisk, whip the partially frozen milk until it holds its peak.  Then, gently fold and whisk in the strained liquor from the figs into the cold custard.   Last, fold in the custard into the whipped evaporated milk.  Note: Cover the figs in the meantime until needed.  Then, gently fold and whisk in the cold custard and liquor into the whipped evaporated milk.  Note: Here's where an ice-cream machine can be used.   Otherwise, place this mix (covered) at the back of the freezer.
5. Note: the next steps requires an electric beater and also make sure to rinse the beaters in between.   After the first 30 minutes, with a beater, whisk the mix quickly in order to break up the initial forming crystals.  Freeze and REPEAT within the next 30 minutes.  Freeze again for a last 30 minutes.  Then, at the very end, REPEAT one last time.  Fold in the figs,  almonds and chocolate before immediately pouring the mix into a freezer proof container.  Note: Place a piece of parchment paper touching the surface before covering it.



The exhilarating result:
a richly smooth, delectable and refreshing ice-cream.

This ice-cream platter was enhanced by slices of...
 Dried FIGS bathing in PORTO
...along with sweet savoury pecans and cashews.


Whether this decadent frozen treat is made in
an ice cream machine or by this very simple method...
I can assure you that you'll experience the same
amazing results of delightful spoons of blissful joy.

Flavourful and refreshing wishes,
Foodessa

Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

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