Fig And Pistachio Ice Cream Recipes

Steps:

• Bring a saucepan of water to the boil, add the nuts and boil for one minute, then rinse under cold running water. Remove and discard the outer skins and place the nuts on a paper towel.
• Trim the stems and peel the outer skins of the figs, quarter and then roughly chop or mash them. Place them in a bowl, cover tightly and chill.
• Chop the nuts.
• Churn the prepared ice-cream base in the ice-cream maker for about five minutes.
• Mix the nuts with the figs and fold into the cream. Continue to freeze according to the manufacturer's directions, then transfer to air-tight containers for storage.

Steps:

• Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.
• Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
• Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
• Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
• Garnish with whipped cream and toasted pistachios.

Steps:

• Let the butter pecan ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan; freeze until hardened, about 30 minutes.
• Arrange the fig cookies in an even layer over the ice cream (don't press them down into it) so they fit snugly together, cutting to fit if necessary.
• Meanwhile, let the pistachio ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight.
• When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes.
• Meanwhile, whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar. Run a knife around the cake edge, and remove the springform collar. Top with the whipped cream, and sprinkle with the pistachios. Cut into slices with a sharp, heavy knife.