Here it is! Fresh California Figs Ice Cream. We got an ice cream maker last year, and since the summer started, I basically make sorbets or ice cream every single week: rum raisin, mango, banana, pineapple… Dangerous! hehe
and since I had bought so many figs the other day, I had to do something with them, and what’s better than ice cream during this insanely long heat wave we are going through…
I always say that I don’t like anything sweet too sweet, and ice cream is no different, so since these figs were super ripe and sweet, I didn’t add any sugar at all, I thought that I could always add a little honey or maple syrup over it, but I really didn’t have to, it was just the right sweetness for me! 😉
Sweet delicious cherries, tangy limes and ice cold beer… They all scream summer time to me, that’s why I decided to put them all together in this super quick and easy recipe, that BTW is google’s number one recipe for beer bread, and so far I have to agree with them.
You can change it in so many ways, I mean… The sky is the limit, last month during our vacation to Spain, I made one beer bread for my family adding coarsely chopped dark chocolate and hazelnuts, and it was a total hit… It was not even cool yet and we were eating it like there was no tomorrow… hehe.
I’ve made other variations, like white chocolate macadamia, cranberry pistachio, milk chocolate and coconut… And even a bunch of savory ones like sharp cheddar cheese and fresh thyme, parmesan and sun dried tomato to mention a couple, whatever floats your boat basically.
These are the ingredients you’ll need to make one loaf:
It’s fig season! Thank Goodness now they seem to be more affordable, because figs are one of my favorite fruits… They bring me so many childhood memories… hot long summer days… my Grandma’s house ancient, knotted, twisted fig tree produced the biggest sweetest figs ever! We also had another fig tree at my father’s garden, so when fig season came, they were all over the place… If I close my eyes I can still see my father bringing them home by the bucket!
Since now is BBQ season, (among other things I made fig ice cream with some of them, I’ll post the recipe in the next few days…) I decided to grill some of them, and let me tell you I was not disappointed. They were not too sweet since I used plain unsweetened creamy Greek Yogurt… a perfect match!
Hazelnut cookies crumbled up (use Amaretti cookies if using Amaretto Liqueur)
You only have to cut them in half, brush them or spray them with oil (I used organic coconut oil spray) and place them on a hot grill or grill pan. It’s very important that you don’t remove them until they become loose on their own, if you try to remove while they’re stuck to the grill, you’ll remove those lovely grill marks, and you’ll end up with a messy, sticky and not pretty looking fig, simply try to lift them up super lightly and remove them ONLY when they become totally loose.
For the yogurt, I used plain Greek yogurt, split a fresh French vanilla bean, added the lovely, tinny, sweet seeds and mixed it all together, placed it in a round mold and froze it for about half hour, until I was able to release it while it still held the round shape and placed the yogurt in the middle of a deep dish.
Placed grilled figs around.
For the simple sweet syrup I mixed two tablespoons of honey and one tablespoon of Frangelico (Hazelnut Liqueur) poured over the final dish and added Hazelnut cookie crumbs to give it some crunch…
They get caramelized and smoky and sweet… the flavor is just insanely good… and then the freshness and silkiness of the Greek Yogurt was a perfect pairing, my mouth is watering as I’m typing… hehe.
I devoured them! LOL.
If you never tried fresh figs before… give them a try, You’ll fall in love right away.
Finally I took the jump!!! Yes! and the results were pretty good I must admit… I love french macarons… they are delicious, so delicate, crunchy, chewy… but I’ve always been intimidated by them… always thought they were to difficult to make, too complicated… I don’t know… so whenever I wanted to enjoy them, I had no choice but to buy them. But giving them a try and making them has always been like a pending subject in the back of my mind. So finally after surfing the net for a simple french macaron recipe to start with I decided to go with Elle’s recipe, and then added my own twist to them 😉
Remove from the oven and cool for 5 to 10 minutes and remove from the pan to cool.
As you can see in the pics, I had my piece with green tea infused with fresh lavender buds… insanely good!