Fig, Vietnamese Cinnamon & Coffee Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 1 cup California dried mission figs

• Refrigerated

  • 4 Egg yolks, large

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract
  • 2 tsp Vietnamese cinnamon

• Drinks

  • 3 tbsp Espresso, instant powder

• Dairy

  • 2 cups Heavy cream
  • 1 cup Whole milk

Found on bromabakery.com

Description

Ingredients

• 4 large egg yolks
• ¾ cup granulated sugar
• 3 tablespoons instant espresso powder
• 2 teaspoons vietnamese cinnamon (can use regular cinnamon too)
• 2 cups heavy cream
• 1 cup whole milk
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup California dried mission figs, sliced

Directions

• Whisk the yolks, ¼ cup of the sugar, espresso powder, and cinnamon until creamy. Set aside.
• Heat the cream, ½ cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the cream is nearly simmering.
• Lower the heat and scoop a ½ cup of the cream mixture into the yolks, whisking the entire time to combine. This will temper the yolks.
• Pour the heated yolk mixture back into the cream, still whisking the entire time to combine. Then, using a spatula, gently stir the mixture while it heats. It should thicken in 3-5 minutes. You will know its ready when it coats the back of a spoon and holds its shape when you draw your finger through it.
• Quickly remove from heat and stir in vanilla extract.
• Pour mixture into a thick ziplock bag and chill in the fridge for at least 4 hours, and up to overnight.
• Once chilled, pour ice cream into your ice cream maker and churn according to manufacturers instructions. At the end, fold in California dried mission figs. Transfer to freezer-proof container and allow to harden for at least 6 hours. Then serve!