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Olive Oil Ice Cream with Figs Poached in Wine and Spices Recipe
Olive Oil Ice Cream with Figs Poached in Wine and Spices
Jacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, France
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: 40 minutes
Difficulty: Easy
Ingredients for 4 servings
- 12 Figs
For the ice cream
- 500 ml (2 cups) milk
- 250 g (1 cup) crème fraîche
- 150 g (3/4 cup) sugar
- 5 egg yolks
- 100 ml (6 tbsp.) Catalan Olive Oil, mild and round with a light almond flavour
- 1 vanilla bean
For the red wine syrup
- 500 ml (2 cups) red wine
- 50 g (1/4 cup) sugar
- 1/2 vanilla bean
- Zest of 1/2 orange
- 1/4 cinnamon stick
- A touch of powdered saffron

Making the ice cream

  1. Heat the milk with the cream and the split vanilla bean. Beat the egg yolks with the sugar until they are light and foamy. Slowly add the hot milk to the egg mixture, mixing constantly; place over low heat and continue to stir until the mixture thickens enough to coat a spoon.
  2. Add in the olive oil and place into an ice cream maker to freeze.

Cooking the Figs and Presentation

  1. Make a syrup with the sugar, red wine, orange zest, half a split vanilla bean, the cinnamon and saffron.
  2. Bring to the boil, add the figs and let cook over low heat for 15 minutes; cool.
  3. Remove the figs and return the cooking liquid to fairly high heat to reduce it to a thick syrup.
  4. Return the figs to the syrup and warm them through.
  5. Arrange the figs in deep plates; pour the syrup over top. Place one or two scoops of the olive oil ice cream alongside the figs.
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