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with mascarpone and candied pecans

Caramelized Fig Ice Cream with mascarpone and candied pecans

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Ingredients
  

Caramelized Fig Mixture

  • 1 lb of fresh figs sliced in half
  • 1 lemon juiced
  • 1/2 cup brown sugar
  • 2 tablespoons butter
  • 2-4 tablespoons water
  • 1/2 teaspoon salt

Ice Cream

  • 1 cup whole milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 5 large egg yolks
  • 1 teaspoon vanilla extract

Mix ins

  • 1 cup candied pecans
  • 1/2 cup mascarpone

Instructions
 

For carmelized fig mixture-

  • Melt butter in sauce pan over medium heat.
  • Dissolve brown sugar into melted butter.
  • Mix in figs, lemon juice and water.
  • Cook over medium heat breaking up the figs until it's a thick jammy consistency.
  • Stir in salt.
  • Let cool and refrigerate until ready to mix into ice cream.

For ice cream

  • In a sauce pan combine the milk, cream and 1/2 cup of sugar. Cook until sugar dissolves.
  • In a separate bowl beat the eggs and 1/4 cup of sugar until they become thick and pale yellow.
  • Next take 1/2 cup of the warm milk mixture and beat it into the egg mixture.
  • Slowly add the egg mixture into the pan with the milk mixture.
  • Continue cooking over low heat until thick and the mixture coats the back of a spoon. About 7-10 mins.
  • Pour mixture through mesh strainer, stir in vanilla extract and cool overnight in the refrigerator.

Freeze ice cream

  • Follow your manufacturer's instructions for freezing your ice cream.
  • Once ice cream is almost frozen, mix in caramelized fig mixture, nuts and spoonfuls of mascarpone.
  • Freeze at least a few hours before serving.