Roasted Fig Ice Cream No Churn Recipe 355

NO-CHURN ICE CREAM THREE WAYS

Steps:

• For the salted chocolate-hazelnut chip: Add the sweetened condensed milk and chocolate hazelnut spread to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Stir in the chocolate chunks. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight.
• For the blueberry chia jam: Combine the blueberries, honey and lemon juice in a small saucepan and bring to a boil. Cook, mashing the berries with a fork occasionally, until the blueberries burst, 5 to 8 minutes. Stir in the chia seeds and reduce the heat, then simmer until thick, 5 minutes. Remove from the heat, then stir in 1/3- to 1/2-cup water, as needed to thin the jam slightly. Let cool, at least 15 minutes.
• Add the heavy cream, sweetened condensed milk, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Using a spatula, swirl in the blueberry jam, leaving white streaks to create a swirled blueberry ice cream. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight.
• For the peach honey lavender: Add 1/2 cup of the cream to a small saucepot and bring to a low boil. Remove from the heat and stir in the lavender. Cover and steep 10 minutes, then strain through a fine-mesh strainer; discard the lavender. Transfer to the fridge to cool completely, at least 2 hours.
• Preheat the oven 400 degrees F. Line a baking sheet with parchment paper. Add the peaches, honey and butter and toss well to combine. Bake until the peaches have caramelized, 30 to 35 minutes. Set aside to cool.
• Add the cooled lavender cream, the sweetened condensed milk, vanilla and the remaining 1 3/4 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Gently stir in the peaches. Spoon the ice cream into a freezer-safe container and freeze for 4 hours or overnight.

ROASTED FIG ICE CREAM (NO CHURN) RECIPE - (3.5/5)

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)

FRESH-FIG AND CHOCOLATE-CHUNK ICE CREAM

Steps:

• Chill a loaf pan in freezer at least 10 minutes. Meanwhile, sprinkle figs with sugar and toss to coat; let stand until juicy, about 5 minutes.
• Fold figs and chocolate into custard base with a rubber spatula. Freeze and churn in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.