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 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
CARAMELIZED FIGS WITH VANILLA ICE CREAM AND AGED BALSAMIC VINEGAR
Categories Fruit Dessert Broil Quick & Easy Vinegar Fig Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Arrange figs, cut sides up, in a large shallow baking pan. Sprinkle sugar evenly over fruit and broil 2 to 3 inches from heat until most of sugar is melted and deep golden in places, 3 to 5 minutes.
- Immediately serve figs over ice cream, drizzled with vinegar.
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.
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