Fig ice cream from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fig and red wine compote

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on September 06, 2013

    I used equal parts of green figs and black figs. The recipe is a little fussy. Big bowl, small bowl, medium bowl, strainer, pot, storage container, etc. I had to read and reread to figure out what went where. But it's a nice one. I like a custard ice cream, and, along with the egg yolks, this one is made with milk, not cream, and only 1/3 cup sugar. So the sweetness and the flavor really comes from the figs. The only alteration I made was to substitute Domaine de Canton for the 3 tablespoons of wine or water called for, and I also added a good dash of it as the ice cream was processing. Yum. I'm warming up to this book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.