An impressive dessert bursting with fall flavor, this ice cream’s creamy, earthy flavor is lifted with the touch of honey and pairs beautifully with our Growers Series Blanc de Blancs.
Ingredients:
4 Fresh Fig Leaves
16 oz Whole Milk
16 oz Heavy Cream
7 oz Sugar
1 oz Glucose
1 tsp Kosher Salt
1 tsp Vanilla Paste
2 TBSP Honey
10 oz Egg Yolks
- Combine milk, cream, sugar, glucose, salt, vanilla, and honey in large pot. Stir to combine and heat until steaming
- Lightly toast fig leaves over an open flame or with a butane torch. Add toasted leaves to hot milk mixture, remove from heat, and cover. Allow to steep for at least 30 minutes
- Strain milk mixture to remove fig leaves and return to pot. Heat until steaming. Once hot, pour a small amount into egg yolk and whisk to combine. Add tempered yolk mixture to pot. Stirring constantly, continue to heat gently until the temperature reaches 180 degrees.
- Immediately remove from heat and pour through a fine mesh strainer into a clean container. Allow to cool completely in refrigerator or over an ice bath.
- Transfer your finished anglaise to an ice cream maker and follow the manufacturer’s instructions.
Yields 1 Qt