Olive Oil Ice Cream with Figs Poached in Wine and SpicesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 40 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:168.4 kcal
Proteins:1.8 g
Fats:9.4 g
Carbohydrate:16 g
Fibers:0.8 g
Sugar:14.2 g
Cholesterol:62.6 mg
Sodium:20 mg
Calcium:58.4 mg
Energy:948 kcal
Proteins:10.1 g
Fats:52.9 g
Carbohydrate:90.2 g
Fibers:4.6 g
Sugar:80.2 g
Cholesterol:352.5 mg
Sodium:112.8 mg
Calcium:328.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
12
figs
*For the ice cream
500
ml
milk
150
g
sugar
5
egg yolks
100
ml
catalan olive oil, mild and round with a light almond flavour
1
vanilla bean
*For the red wine syrup
500
ml
red wine
50
g
sugar
1/2
vanilla bean
zest of 1/2 orange
1/4
cinnamon stick
2
ml
touch of powdered saffron
METHOD
Making the ice cream
- Heat the milk with the cream and the split vanilla bean. Beat the egg yolks with the sugar until they are light and foamy. Slowly add the hot milk to the egg mixture, mixing constantly; place over low heat and continue to stir until the mixture thickens enough to coat a spoon.
- Add in the olive oil and place into an ice cream maker to freeze.
Cooking the Figs and Presentation
- Make a syrup with the sugar, red wine, orange zest, half a split vanilla bean, the cinnamon and saffron.
- Bring to the boil, add the figs and let cook over low heat for 15 minutes; cool.
- Remove the figs and return the cooking liquid to fairly high heat to reduce it to a thick syrup.
- Return the figs to the syrup and warm them through.
- Arrange the figs in deep plates; pour the syrup over top. Place one or two scoops of the olive oil ice cream alongside the figs.
