Figs and Vanilla Ice cream
Do you love icecream? You should love this.
300 grs of figs red meat and 3 figs more for decoration
150 ml of mineral water
200 grs of whipped fresh light cheese cream
80 grs of white sugar
20 grs of inverted sugar
20 ml of lemon juice
1 vanilla pod.
If you don't want to use inverted sugar just use 100 grs of white sugar for the recipe.
But if you do, you will get a creamier ice cream and will avoid crystallization when you freeze it.
How to make it:
Prepare a big bowl with ice cubes.
Peel the figs till you get the 300 grs. Place inside a pot together with the sugar, the water, the lemon juice and the vanilla pod (previously make a cut from top to bottom so that the seeds can go free).
Caramelize the mixture and when it gets a puree density turn the heat off, take out the vanilla pod and beat with an electric mixer.
Pour the mix inside a large jar and place inside the ice cubes bowl so that it cools down quickly.
When cold, add the cheese cream. Mix well and keep in the fridge until it's completely cold.
Before you pour it inside the ice cream machine make sure the paddle is turning and have it working till you get the consistency you want. Mine took 25 minutes.
It will depend on your ice cream maker and the quality of ingredients.
Use some raw figs to present the ice cream.
I froze some slices to get some contrasting colors there.
If you don't have an Ice cream maker, just follow same steps; when it's cold from the fridge (this time use a large but flat container) place inside the freezer and till it with a fork every two hours to avoid crystallization.
If you used inverted sugar, this process will be easier.