Lately I have had a hankering for my most favourite icecream – the Maggie Beer Burnt Fig, Caramel and Honeycomb Ice Cream. It was in my search for a US supplier of this sweet confection that I stumbled upon this recipe from Maggie herself – and whilst it is not the famed said ice cream it is still really, really good.
Being that black figs have just hit the markets I am in a fig frenzy – having already made my Fig & Goats Cheese Salad twice in the last week. So it didn’t take much to convince me that I should make this newly discovered semi freddo.
I find that most semi freddos are incredibly creamy and rich – the caramelized figs add yet another dimension to this, creating a new level of decadence. I can imagine that this recipe was probably the catalyst for Maggies most famous ice cream which I hope will one day find its way to the US – until then, it will remain one of the first things I buy as soon as I hit Australian soil.
300 grams/ 10.5 ounces fresh figs, finely diced with stems removed
150 grams/5.3 ounces brown sugar
7 egg yolks
100 grams/3.5 ounces caster (superfine) sugar
250 mls cream, whipped to soft peaks
50 mls cream, unwhipped
2 teaspoons fresh lemon juice
Place on non-stick pan on a high heat and plcce in the diced figs. After about five minutes, when the edges of the pan begin to stick with the natural sugars and juices, add the brown sugar. Reduce the heat to a low simmer and allow the figs and brown sugar to caramelise for around 20 minutes. You should have a syrupy,jam-like consistency.
Stir in the lemon juice and remove the pan from the heat to cool to room temperature (this is essential). Add the 50ml of cream and gently work it into the jam.
In a mixing bowl, whip the egg yolks on high until they nearly triple in volume. The mixture should form a thick ribbon-like texture. You will need to beat the eggs for at good 15 minutes to get the necessary volume and texture. Add the castor sugar a teaspoon at a time, ensuring it is well mixed by continuing to whip the mixture on high.
Next, fold the whipped cream into the egg mixture, taking care not to lose the volume. Finally, gently fold the fig mixture through and pour it into a plastic (freezer proof) container. Place it in the freezer to set over night – or least for 12 hours.
Notes: If you are prone to overbeating cream you can beat to soft peak consistency using a hand whisk – it won’t take long.
Source: Maggie Beer
© 2011, Michelle. All rights reserved.