Provided by รก-174942
Number Of Ingredients 9
Steps:
- * Note: If you can't find mezcal, substitute another liquor, such as dark rum, Bourbon or tequila. Prepare the figs the night before: Remove the stems. Cut the figs in very thin slices crosswise, then cut lengthwise to form very small pieces (less than 1/4 inch). There should be 1/2 cup. Place the figs in a bowl, add the mezcal and stir to mix. Cover and let stand overnight. The next day, combine the eggs, sugar and salt in a bowl and beat until well mixed. Scald the milk in a saucepan over medium heat until it is barely bubbling, 4 to 5 minutes. Gradually beat it into the egg mixture. Turn the mixture into a saucepan and cook gently over medium-low heat, stirring constantly, until barely thickened, 6 to 8 minutes. Do not allow to boil. Strain the mixture through a sieve. Add the corn syrup, whipping cream and vanilla. Place the mixture in the refrigerator until cold, 1 to 2 hours. Stir in the figs and mezcal. Process in an ice cream freezer following the manufacturer's directions. Spoon the ice cream into a container with a tight cover and place in the freezer 2 to 3 hours before serving. This recipe yields 1 quart. Each half-cup serving: 464 calories; 196 mg sodium; 153 mg cholesterol; 16 grams fat; 9 grams saturated fat; 75 grams carbohydrates; 6 grams protein; 2.25 grams fiber.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love