Best Ice Cream With Figs Poached In Port And Star Anise Recipes

FIGS POACHED IN PORT

Figs Poached in Port image

Poached figs can be eaten alone or as a simple and light dessert with a scoop of ice cream and biscotti. Serve them with a wedge of Stilton to add a savory note to the end of your meal. Do not overcook the figs. You don't want them so soft that they burst open when you touch them. Black mission figs work best for this recipe, as they tend to be firmer in texture. Other varieties may be substituted but the cooking time should be reduced to five minutes if they are very soft and ripe.

Provided by Food Network

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 cups tawny port
1 1/2 cups granulated sugar
1 vanilla bean, split and scraped
1 (3-inch) cinnamon stick
1 (3-inch) strips orange peel
8 whole black peppercorns
12 black mission figs, ripe yet firm

Steps:

Combine the port sugar, vanilla pods and seeds, cinnamon, orange peel and peppercorns in a large saucepan. Bring to a boil and reduce the heat. Simmer until the liquid has the consistency of a light syrup, about 20 minutes. You will have about 1 1/2 cups of syrup. Add the figs and simmer for 15 to 20 minutes. Turn off the heat and cool the figs in the syrup. Serve the figs in a bowl with their juices spooned over.

FIG ICE CREAM

Fig Ice Cream image

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

Ingredients

2 cups dried figs
2 tablespoons white sugar
1 teaspoon lemon juice
2 ½ cups half-and-half
½ cup white sugar
3 egg yolks
⅛ teaspoon salt
1 cup reduced-fat sour cream
1 teaspoon vanilla extract

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