I just got back from Aj’s grandmother’s funeral in Michigan, people had a lot of wonderful things to say about her, and one thing that came up frequently is how much Dorthy loved ice cream. Everyone, especially the grandchildren, said that Grandma would always have ice cream in the freezer and had no limits on how much or how often you could eat it. I thought that was kind of funny because I can remember my own grandma being the same way, and my Nana too; ice cream was a special treat to them. I wonder why that is?
So Aj’s grandma inspired me (from beyond the grave, impressive) to make ice cream again. Actually, I made frozen yogurt because I wanted to give it a try. I found this recipe in my go-to book, The Perfect Scoop, I’m intrigued by figs and they just so happen to be in season right now.
I used black mission figs, they have a interesting flavor, a smooth sort of sweetness, its hard to describe. I added some honey to enhance the sweetness of the figs and goat cheese to add some more interesting creaminess. Pistachios on top round out the flavor, I am quite impressed with myself.
Here’s what I used:
You’ll notice I used my Gravel&Dine vanilla sugar, because why not?
Start by cutting the figs: cut the top off and then each fig into 8 pieces. They’re so pretty inside!
Put the figs into a medium sauce pan with the water, zest one lemon into the pan, and cook over medium heat for about 10 minutes until the figs are softened.
Then add the sugar and continue cooking about 10 more minutes, until you have a jam-like consistency. Then remove the pan from heat and let the fig mixture cool to room temp.
Add the lemon juice and use an immersion blender to blend the figs into a smooth consistency, it should really look like jam at this point.
Whisk in the greek yogurt until it is all combined. Then put in the fridge until cooled thoroughly.
Now just churn in your ice cream maker until the mixture is nice and thick. Before it’s completely done, add in the goat cheese crumbles and let the churning mix them in.
When it’s done, stir in some honey, only stir a couple times so you end up with honey ribbons through out, not completely mixed in. Then pour the frozen yogurt into a freezing container and stick it in the freezer to continue to thicken, or eat it now.
I think Aj’s grandma would like this, and even she didn’t, she’d tell you she did.
- 20 black mission figs
- ¾ cup sugar
- zest of 1 lemon
- ½ cup water
- juice of ½ lemon
- 1 cup 2% greek yogurt
- ¼ goat cheese crumbles
- 2T honey
- Cut the figs into 8 pieces, removing the top stem portion.
- Combine the fig pieces, water, and lemon zest in a medium sauce pan, heat over medium heat until the figs are softened, about 10 minutes.
- Add the sugar and continue cooking for another 10 minutes until you have a jam-like consistency.
- Allow the mixture to cool to room temperature, add the lemon juice and use an immersion blender to blend everything into a smooth consistency.
- Cool in the refrigerator for 1-2 hours, until cooled thoroughly.
- Churn in an ice cream maker for about 40 minutes, right before the mixture is done, add the goat cheese and allow the machine to mix the crumbles in.
- Gently stir in the honey.
- Pour into a freezing container, either scoop and enjoy now or cover tightly, and put into the freezer to continue to harden.