Whey and honey-spiced fig ice cream
Sweet sauces
Since discovering Jenny's fresh ricotta last year, I've been an ardent fan and rather obsessive maker of it. Most weeks, there's a fresh batch in my fridge, and one of my favorite ways to enjoy it is with lightly-spiced poached figs and their syrup. I also really enjoy using the whey which is great and useful in so many ways. This ice cream combines the use of whey with my favorite fig-ricotta snack. <br />The first step is to make a simple, only lightly-sweetened egg-custard ice cream base. While it's chilling, poach the figs in a spiced honey liquid, remove them and reduce the liquid to a syrup. After the ice cream base has spent some time in an ice cream maker, you pour in the syrup and then just before the ice cream is done, some of the poached figs. Save the rest for a gorgeous garnish. <br />This is one of the best ice creams I've ever had! <br />**You'll need an ice cream maker for the smoothest results. <br />**The egg-custard base needs to chill for at least 4 hours before going into the ice cream maker, so plan accordingly.
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