Roasted Fig Ice Cream No Churn Recipe 355

Steps:

• on the day before you want to eat it: - slice bananas and place in the freezer make the 'fig caramel' - cut the tops off the figs and quarter them - place figs, dates, spices and water in a small saucepan and allow to simmer over low to medium heat for about 8 minutes (until water has evaporated and dates have dissolved) - if you use dried figs, you'll need a little more water and a few more minutes simmering for them to soften completely - add the balsamic vinegar and allow to cook over low heat from another minute - spoon the caramel mixture into a small food processor and pulse until it forms a smooth paste - store in the fridge over night about an hour before you want ice cream: - place banana slices in your food processor and process until smooth and creamy - add caramel mixture and stir through - either swirl it through, or mix in completely - both are equally tasty - spoon ice cream into a freezer safe container and freeze for one hour before serving - best made right before serving (although I find if you let it thaw a bit it's good a few days later too)

Steps:

• In a large bowl, whisk together yolks, sugar, corn syrup, and salt until smooth.
• In a medium saucepan over medium heat, bring cream to a simmer.
• Whisking yolks constantly, slowly pour half the hot cream into the egg mixture. Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thicken enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer). Do not let mixture come to a simmer or it could curdle. Remove from heat, whisk in cream cheese, then strain into a heatproof bowl.
• Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into a loaf pan or a gallon-sized resealable plastic freezer bag. Freeze at least 3 hours or overnight (or up to 1 week).
• If you used a pan, fill your sink with hot water and set pan in the water to loosen the ice cream, or cut away the plastic bag from ice cream. Using a big knife, cut chunk of ice cream into 2-inch cubes and put them in a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve. Serve immediately, or return to container and freeze for up to 1 week.