Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 1-1/2 cups half-and-half
- 1-1/2 cups heavy (whipping) cream
- 6 egg yolks
- 1/2 cup plus 2 Tablespoons honey
- 1 Tablespoon unsalted butter, cut into small pieces
- 12 large or 18 small ripe figs, halved lengthwise
- 1 Tablespoon sugar
Preparation:
In saucepan over medium heat, combine half-and-half and heavy cream, and heat until almost boiling. While cream heats, in a large bowl, whisk egg yolks and honey until smooth. Gradually whisk in half of the hot cream, then return mixture to saucepan and cook over medium heat, stirring constantly, until the mixture visibly thickens and forms a custard, about 3 minutes. Do not let it boil, or it will curdle. Remove from heat, let cool, and then refrigerate to chill thoroughly.
Freeze custard in an ice cream machine according to the manufacturer's directions. Store in freezer until needed.
Preheat oven to 425 degrees F. Choose baking dish large enough to hold halved figs in a single layer. Dot bottom of dish with butter.
Arrange figs in prepared dish, cut sides up, and sprinkle with sugar. Bake until bubbling hot and tender, about 15 minutes.
Divide half of the figs among dessert goblets, balloon wineglasses, or compote dishes. Top with some ice cream, remaining figs, and any syrupy juices in the baking dish. You will have ice cream left over. Serve immediately.
Yield: 6 servings
Recipe Source: California: Williams-Sonoma New American Cooking by Janet Fletcher (Time-Life)
Reprinted with permission.
Freeze custard in an ice cream machine according to the manufacturer's directions. Store in freezer until needed.
Preheat oven to 425 degrees F. Choose baking dish large enough to hold halved figs in a single layer. Dot bottom of dish with butter.
Arrange figs in prepared dish, cut sides up, and sprinkle with sugar. Bake until bubbling hot and tender, about 15 minutes.
Divide half of the figs among dessert goblets, balloon wineglasses, or compote dishes. Top with some ice cream, remaining figs, and any syrupy juices in the baking dish. You will have ice cream left over. Serve immediately.
Yield: 6 servings
Recipe Source: California: Williams-Sonoma New American Cooking by Janet Fletcher (Time-Life)
Reprinted with permission.
