FRESH-FIG AND CHOCOLATE-CHUNK ICE CREAM
Homemade vanilla ice cream earns a PG-13 rating with the simple (yet transporting) additions of fresh figs and dark chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h45m
Yield Makes about 1 1/2 quarts
Number Of Ingredients 4
Steps:
- Chill a loaf pan in freezer at least 10 minutes. Meanwhile, sprinkle figs with sugar and toss to coat; let stand until juicy, about 5 minutes.
- Fold figs and chocolate into custard base with a rubber spatula. Freeze and churn in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.
CHOCOLATE, VANILLA AND FIG LAYERED ICE CREAM CAKE
Fig is a little unexpected but definitely welcome in this layered ice cream cake. The cookies are soft enough to cut through even when frozen. Chocolate and vanilla are classic, but feel free to mix it up-lemon sorbet and strawberry ice cream would be great, too!
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Let the chocolate ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan. Freeze until hardened, about 30 minutes. Arrange 18 of the fig cookies in an even layer over the ice cream (don't press them into it) so they fit snugly together, cutting to fit if necessary.
- Meanwhile, let the vanilla ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight.
- When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes. Meanwhile, cut the 2 remaining fig cookies into thin slices. Whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar.
- Run a knife around the cake edge, and remove the springform collar. Top the cake with the whipped cream, and sprinkle with the cookie slices. Cut into slices with a sharp, heavy knife.
FIG ICE CREAM
If you like figs, you will love this.
Provided by Avrilicious
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 8h
Yield 8
Number Of Ingredients 9
Steps:
- Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.
- Combine chopped figs, 2 tablespoons sugar, and lemon juice in a saucepan over medium heat; cook and stir until until sugar is dissolved and figs begin to break down, 4 to 5 minutes. Remove saucepan from heat and cool to room temperature, 15 to 20 minutes. Cover saucepan with a lid and refrigerate.
- Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Remove saucepan from heat.
- Whisk 1/2 cup sugar, egg yolks, and salt together in a bowl until smooth. Temper egg mixture by drizzling 1 to 2 tablespoons half-and-half into egg mixture, while continuously whisking egg mixture until slightly warmed. Pour egg mixture into half-and-half and return saucepan to medium-low heat; cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.
- Place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir sour cream and vanilla extract into chilled custard. Cover saucepan and chill custard completely, at least 3 hours.
- Process custard in an ice cream maker according to manufacturer's instructions. Stir fig mixture into ice cream in the last 5 minutes of processing. Transfer fig ice cream to a container and freeze until solid.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 53 g, Cholesterol 116.6 mg, Fat 14.6 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 8.4 g, Sodium 88.3 mg, Sugar 42.3 g
FRESH FIGS WITH ICE CREAM AND AMARETTO CHOCOLATE SAUCE
Make and share this Fresh Figs With Ice Cream and Amaretto Chocolate Sauce recipe from Food.com.
Provided by ThatSouthernBelle
Categories Dessert
Time 29m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pack 1/4 cup vanilla ice cream into each of 8 small paper cups and freeze.
- Preheat oven to 350°F.
- Lightly butter baking sheet, then set aside.
- In a small bowl, mix grated chocolate, cookies, almonds, butter honey and amaretto.
- Scopp 2 Tablesoons of this mixture onto each fig half.
- Arrange on baking sheet and bake 6 to 7 minutes at 350°F.
- For the sauce, combine sugar, water, chocolates and butter in a heavy saucepan.
- Heat on medium, stirring until mixture boils, thickens and is smooth (about 2 minutes.).
- Remove from heat, stir in amaretto liquer.
- To serve, unmold ice cream and and place a stuffed fig on plate. Drizzle sauce over the ice cream and fig.
- Serve while filling is still warm.
FIG AND CHOCOLATE CHUNK COOKIES
Chewy figs are a phenomenal addition to classic chocolate chunk cookies.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and dried figs.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
CHOCOLATE CHERRY CHUNK ICE CREAM
A little creation I came up with. My boyfriend wanted chocolate ice cream, but I wanted something a little more interesting so I added the cherries and chocolate chunks. I have a Cuisinart electric ice cream maker and it takes about 25 minutes to freeze ice cream. This is best made the night before you make it as it is quite soft right after making.
Provided by Lorianne1
Categories Frozen Desserts
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Chop bittersweet chocolate and place in blender with sugar.
- Pulse to process the sugar with the chocolate until the chocolate is very finely chopped.
- Heat 1 cup half-and-half till until bubbling around the edges.
- Add the hot half-and-half to blender and process until well blended and smooth.
- Transfer chocolate mixture to medium bowl and let cool completely.
- Stir in remaining 1/2 cup half-and-half, heavy cream and vanilla.
- Chill mixture for at least 30 minutes.
- Freeze mixture according to your ice cream maker directions adding cherries and chopped chocolate bar in last few minutes.
Nutrition Facts : Calories 352.4, Fat 25.1, SaturatedFat 15.6, Cholesterol 77.9, Sodium 38.5, Carbohydrate 32.5, Fiber 2.2, Sugar 26.5, Protein 3.1
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- Meanwhile, in a large bowl, whisk together remaining 1/3 cup sugar and yolks. Once milk mixture has come to a boil, lower heat. Temper hot milk into sugar-yolk mixture. Slowly add hot milk into yolks about 1/4 cup at a time, whisking to distribute heat. Once all the milk has been added to yolk, transfer all contents back to the pot.
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- Transfer mixture to an airtight container and let mature in the fridge overnight. Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and has reached a soft serve consistency, add in chopped chocolate and caramelized figs. Let run for another 3 minutes to distribute fillings. Transfer ice cream to an airtight container and let rest in the freezer for at least 30 minutes before serving.
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