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March 2019

Desserts Recipes

Basic Recipes

Veal Stock Master Chefs

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Fig Ice Cream Recipe

Fig Ice Cream recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Fig Ice Cream recipe  PDF


1 lb Very ripe figs
3 tb Water
1 1/2 c Whipping cream
1/2 c Sugar plus:
1 tb Sugar
3 Egg yolks
Vanilla to taste Cognac or brandy (optional) to taste Wash the figs, cut off the stem ends, and cut in quarters into a non corroding saucepan. Add the water and cook slowly until very tender, about 20 minutes, stirring often. The cooking time will depend on the variety of fig you are using and how thick the skin is. Coarsely chop the figs in a food processor, or put them through a food mill, or crush well with a potato masher. Warm 1 cup of the cream with the sugar in a non corroding saucepan, stirring occasionally, until the sugar has dissolved. Whisk the egg yolks just enough to mi them and whisk in some of the hot cream mi ture to warm them. Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon. Strain through a medium fine strainer into a container. Add the remaining cream and 1 1/2 cups of the fig puree. Flavor to taste with a few drops each of vanilla and Cognac or brandy. Chill thoroughly. Freeze according to the instructions with your ice cream maker.

Fig Ice Cream recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
261 people have voted
Last Reviewed on 2019-03-23



Saturday, Mar 23 2019 Download & Print Fig Ice Cream recipe  PDF   Desserts recipes RSS   Thumsb up

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Peppy Panini
Peppy Panini Recipe


1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

Cooking Magazines: Panini Recipes » March 2019   Panini recipes RSS   Thumsb up

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