food for thought

by michelle

chèvre ice cream with brandied figs

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Homemade fresh chèvre in abundance led me to another wonderful ice cream flavour from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. The flavour is delicate and delicious and the brandied figs are a great match.


For the ice cream measure 2 cups of milk. Take out 2 tablespoons of the milk and make a slurry with 4 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ⅔ of a cup of sugar and 2 tablespoons of glucose (or corn syrup). Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir, return to the heat and allow to thicken. In another bowl whisk 3 tablespoons of softened cream cheese with ½ a cup of fresh chèvre and ⅛ of a teaspoon of salt. Pour in the hot milk mixture and whisk until smooth. Cool the mixture down in an ice bath (Jeni suggests putting the mixture into a ziploc bag but I use a bowl). When the mixture is quite cold churn it in an ice cream machine, sorbetiere or even over ice and salt. As usual I decanted the ice cream into my flexible silicone muffin trays and placed in the freezer. For the brandied figs roughly chop 1 cup of dried figs and place them in a saucepan with ½ a cup of water and ½ a cup of honey. Simmer over low heat until the figs are soft. Cool and then add ¼ of a cup of brandy and mix thoroughly. Store in the fridge.


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