It might not officially be summer yet (six more days to go!), but for someone like me with an insatiable sweet tooth it is already the season of cold, creamy desserts: ICE CREAM!!!! Frankly, growing up from New England, it was always ice cream season even when it was ten below and snowing blizzards outside. This recipe is an adaption of David Lebovitz’s fantastic rum raisin ice cream, from his book the Perfect Scoop. I first served this ice cream for my family on a blisteringly hot day in July, 2011, paired with Goose Island Brewing Company Bourbon County Stout. A knockout combination!
100 grams dried California mission figs, roughly chopped
125 ml Dogfish Head Raison d’Etre beer
180 ml whole milk
130 grams of sugar
pinch of salt
4 large egg yolks
375 ml heavy cream
Heat chopped figs and beer in a saucepan. Simmer for 2 minutes and remove from the heat. Cover and let stand for a few hours (or a few days if you would like a stronger flavor.)
Warm the milk, sugar, 125 ml of the heavy cream, and salt in a saucepan. Pour remaining 125 ml cream into a separate bowl.
In another bowl, whisk together the egg yolks. Slowly pour the warmed milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard into the reserved cream. Stir until cool over and ice bath, then chill mixture thoroughly in the refrigerator.
When mixture is ready to freeze, add the fig and beer mixture and stir to integrate. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.