An impressive dessert bursting with fall flavor, this ice cream’s creamy, earthy flavor is lifted with the touch of honey and pairs beautifully with our Growers Series Blanc de Blancs.
Ingredients
- 4 fresh fig leaves
- 16 oz whole milk
- 16 oz heavy cream
- 7 oz sugar
- 1 oz glucose
- 1 tsp Kosher salt
- 1 tsp vanilla paste
- 2 tbsp honey
- 10 oz egg yolks
Directions
Combine milk, cream, sugar, glucose, salt, vanilla, and honey in large pot. Stir to combine and heat until steaming
Lightly toast fig leaves over an open flame or with a butane torch. Add toasted leaves to hot milk mixture, remove from heat, and cover. Allow to steep for at least 30 minutes.
Strain milk mixture to remove fig leaves and return to pot. Heat until steaming. Once hot, pour a small amount into egg yolk and whisk to combine. Add tempered yolk mixture to pot. Stirring constantly, continue to heat gently until the temperature reaches 180 degrees.
Immediately remove from heat and pour through a fine mesh strainer into a clean container. Allow to cool completely in refrigerator or over an ice bath.
Transfer your finished anglaise to an ice cream maker and follow the manufacturer’s instructions.
