Sherry Crema Catalana Ice Cream with Honeyed Figs |
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Prep Time: 15 Minutes Cook Time: 315 Minutes |
Ready In: 330 Minutes Servings: 6 |
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(Gelat de Crema Catalana i Xerès amb Mel i Figues) The mellow, almond flavor of Amontillado Sherry works especially well in this rich, creamy dessert. Ingredients:
3 cups half-and-half |
4-inch strip fresh lemon zest |
4-inch strip fresh orange zest |
1/2 cinnamon stick |
8 large egg yolks |
1/2 cup sugar |
1/4 cup amontillado sherry |
12 soft (moist) dried calimyrna figs (10 oz), tough stems removed and figs halved lengthwise |
1 cup amontillado sherry |
1 cup fresh orange juice |
6 tablespoons honey |
garnish: candied orange zest |
Directions:
1. Make ice cream: Bring half-and-half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.
2. Whisk together yolks, sugar, and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon and an instant-read thermometer registers 170°F.
3. Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming. Chill until thoroughly cold, about 3 hours. Freeze in an ice-cream maker. Transfer to an airtight container and freeze until firm.
4. Make figs: Bring figs, Sherry, juice, and honey, covered, to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup, about 8 minutes. Cool figs in syrup.
5. Serve ice cream with honeyed figs and syrup.
6. Cooks' notes: ·Ice cream can be made 3 days ahead. ·You can also prepare figs 3 days ahead and chill, covered.
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