Dulce De Leche Ice Cream With Honey Orange Roasted Figs Food

DULCE DE LECHE ICE CREAM WITH HONEY-ORANGE ROASTED FIGS

Steps:

• Preheat oven to 375°F. Boil orange juice and honey in small saucepan until reduced to generous 1/3 cup, about 10 minutes. Place in 8x8x2-inch glass baking dish and pour orange mixture over: 1 pound large black Mission figs, quartered
• Bake until figs are tender and liquid is slightly syrupy, about 20 minutes, adding more orange juice by tablespoonfuls if mixture becomes too thick. Spoon figs and syrup over dulce de leche ice cream and serve.

DULCE DE LECHE ICE CREAM

Steps:

• In a saucepan over medium heat, warm the cream, milk and 2/3 cup of the dulce de leche.
• Stir mixture constantly until well blended, about 5 minutes.
• In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt.
• Gradually add the hot cream mixture and whisk until they are fully incorporated.
• Transfer the mixture to a saucepan.
• Cook over medium-low heat, stirring with a wooden spoon or spatula, until the custard thickens, about 10 minutes; do not boil.
• Pour the custard through a cheesecloth lined strainer set over a clean bowl.
• This will strain any lumps and leave a smooth custard.
• Nestle the custard bowl in a larger one filled halfway with ice and water and cool the custard to room temperature.
• Stir this mixture occasionally.
• Refrigerate until chilled, at least 1 hour.
• Transfer chilled custard to an ice cream maker and freeze according to the manufacturer's instructions.
• At the end of the freezing stage, drizzle the remaining 1/3 cup dulce de leche into the churning ice cream to get the swirled effect.
• Harden off/freeze finished ice cream until firm, 3 to 4 hours.

DULCE DE LECHE (FROM SCRATCH!)

Steps:

• In a large, heavy pan with tall sides (I'd recommend a stock pot), combine the milk and sugar.
• Split the vanilla bean along its length and scrape the seeds into the pot, then throw in the pod. Bring to a simmer, stirring until the sugar is dissolved.
• When it has reached a simmer, remove from the heat and add the baking soda and water, stirring vigorously.
• When the mixture settles down, return the pan to the heat and bring to a brisk simmer.
• Simmer for about one hour, or until it turns golden brown. You don't have to stir constantly. I worked around the kitchen and stirred it every once in a while.
• After the milk mixture has changed to a deep golden brown check it more frequently. This is where you can decide just how dense and thick you want it to be.
• If you want it pourable, like caramel sauce, wait just until it reaches the consistency of maple syrup - about 20 minutes after the color change - and take it off the heat.
• Strain through a mesh strainer into a glass jar or container and let cool. To make the ice cream, I removed the amount the recipe called for at this stage.
• If you prefer a jam-like consistency to spread on toast, crackers, and anything else you can think of, let it cook longer.
• To make the candy, keep simmering and stir the mixture constantly.
• Once it's the consistency you want, remove from heat.
• Let it cool a bit and then mold it into whatever shapes you'd like.
• Cool candy on wax paper.