Chocolate Fig Ice Cream
The seasons are turning again, all is coming alive and green, and a hankering for cold dessert has come along with the sound of crickets filling warmed nights. A jar of fig jam and dark chocolate hidden away in my pantry were just begging to be used and with a surplus of eggs and cream left over from a family brunch, I whisked it all together one night when a new batch of richly flavored ice cream was on my mind. No extra sugar added, this dessert gets all its sweetness from fig and chocolate. Deep ruby jam and rich chunks of chocolate are swirled with this fruit sweetened chocolate cream to make for a truly decadent treat. This ice cream would pair excellently with strong espresso for a fantastic affogoto.
Chocolate Fig Ice Cream
2 cups low fat milk
1 1/2 cups heavy cream
6 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup fig jam plus more for swirling into the ice cream
1/2 cup dark chocolate chips or baking wafers
Approximately 1 cup roughly chopped dark chocolate
In a saucepan over medium-high heat, whisk together the heavy cream, milk, salt, and vanilla. When it feels warm to the touch, add the 1/2 cup of dark chocolate chips or wafers along with the fig jam and whisk until melted and combined. While the chocolate cream is mixture continues heating, whisk the egg yolks in a heatproof bowl. When the cream is steaming and has reached a temperature of 175 degrees, scoop 1/3 cup of the hot chocolate cream and whisk it into the egg yolks (do not skip this step, as pouring all the milk in at once will cause the eggs to curdle with the rapid temperature change). Continuing to whisk, add another 1/3 cup of the hot cream, then a final 1/3 cup. Finally, pour the remainder of the hot chocolate cream mixture into the bowl and whisk until completely combined. Allow to cool, then place in the refrigerator.
Chill the chocolate cream in the refrigerator overnight or for at least four hours until very cold.
After chilling, churn the custard according to your ice cream machine's directions. Spoon the ice cream into a freezer safe container and add the chopped dark chocolate and a few big spoonfuls of fig jam, swirling with a spoon. For a soft serve consistency, serve immediately. To firm the ice cream, place in a freezer-safe container and allow to freeze for at least 4 hours or overnight, then serve.