Fresh Fig Ice Cream studded with Nature's Rice Krispies
David Lebovitz is a personal friend who gave the ever-transparent me a copy of his latest book, The Perfect Scoop as a gift and here I am touting it for the second time. Since my blog is staunchly non-commercial you can rest assured that the only reason for this free PR is that I figgin love this book. It's magic. And the ice cream I have churned out so far has made me very happy.
I always thought homemade ice cream freezes hard as a brick. Not so David's recipes - they stay positively soft-serve in my freezer. I am not sure if it is the recipe, the ice cream maker, the freezer or my novice touch that's achieving such great consistency. Whatever it is - I like it - and I like his recipe for fresh fig ice cream too.
This particular recipe first caught my eye in the book because of the arresting photograph of it. I had to make some immediately because fig season is now and won't last for long. This ice cream is really jammy and captures the essence of fresh fig perfectly. At first I thought David was bonkers to not sieve out the seeds, but when I tried the result I realised that leaving them in was a genius move. The fig seeds act like nature's rice krispies, giving the rich creamy ice cream a satisfying and contrasting crunch. It finishes it off beautifully - encapsulating full figginess.
This month Ivonne who has created one of the sweetest food blogs in the world, Cream Puffs in Venice, is hosting an event called Sugar High Friday where she asks participants to help her celebrate the glorious fig and I have an inkling I won't be the only entrant to be making this particular recipe.
I am heading off on some travels this weekend, if I am really lucky I might even hook up with David for an ice cream in Paris, but I slightly regret not being in the Bay Area for the rest of my favourite month, produce-wise. Even if the figs are no longer at the market when I get back, I am happy in the knowledge that I have preserved a few of them in an incredible ice cream which I will be able to slowly savour when I return...
PS - The Frenchman loved this ice cream. Damn it.