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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I came up with this recipe for my wife and youngest son as they are allergic to dairy. I was a bit skeptical only using soya milk but it has turned out as creamy and rich as most milk & cream based ice-creams. Ingredients:
12 sun-dried figs (as moist as possible) |
2 cups sugar |
4 cups soya milk |
8 egg yolks |
2 teaspoons cornstarch |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/8 teaspoon ground cloves |
1/8 teaspoon ground ginger |
Directions:
1. Cover figs in a microwavable safe bowl with boiling water, then microwave for 3 mins, then let stand for 1 hour.
2. Heat the milk, sugar and cornstarch on a low heat in a medium size saucepan until sugar is dissolved. Then heat on low until almost boiled. (do not boil).
3. In a large mixing bowl whisk egg yolks softly while slowly pouring milk mixture over egg yolks. (Do not whisk too fast or you will scramble the eggs).
4. Take figs out of water and Cut into quarters and place in food processor and slightly puree.
5. Once figs are pureed, add the milk/egg mixture a little at a time into the food processor and mix.
6. Using muslin or a fine strainer, poor mixture into a medium size mixing bowl.
7. Add cinnamon, nutmeg, ground cloves, and ginger to mixture and stir thoroughly.
8. Refrigerate mixture for at least an hour.
9. Add mixture to an ice-cream maker and follow your individual ice-cream makers instructions.
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