|Nutritional Guidelines (per serving)|
|Servings: 1 quart (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is the first summer that I've owned an ice cream maker and I'm putting it to use way more often than I thought. That may sound surprising but I'm not normally ice cream obsessed. Oh, I like it fine but generally crave it in a waffle cone while strolling around on some summer vacation. That means I've probably eaten way more ice cream, and waffle cones, in Maine than I have in my home state of New York. Still, like most foods, there's something about homemade that makes you fall in love with the simplicity of ingredients.
Depending on your brand of ice cream maker's capacity, most ice cream bases call for about three cups of dairy and it's usually a combination of milk and cream. Want it less fattening? Use more milk and less cream. Want it super premium rich? Use all cream. Calories aside, my favorite ratio for flavor is one cup of milk to two cups of cream. But that third cup can also be used to introduce different dairy flavors. I've replaced one cup of cream with an equal amount of cream cheese for a cheesecake flavored ice cream that is worth every calorie.
But using sour cream or buttermilk was new to me until I tasted some of the new artisan ice creams at the Fancy Food Show in late June. The tang is absolutely wonderful and brings a whole new level of refreshment to what is already a refreshing treat.
I do think the tangy ice creams go best with fruit flavors and it was pretty easy to decide on using seasonal figs. Roasting them brought out a wonderful flavor and aroma and the combination with the sour cream was heavenly.
- 1 Pint figs
- 1 Cup whole milk
- 1 Cup heavy cream
- 1 Cup sour cream
- 3/4 Cup sugar
- 1 Teaspoon vanilla
- 1/4 Teaspoon salt
Pre-heat the oven to 400 degrees.
Wash the figs, cut off the stems and slice them in half.
Place on a baking sheet lined with parchment paper and roast in the oven for 20 - 30 minutes or until the figs start to lightly caramelize.
Allow to cool slightly and then add to a blender or small food processor. Puree until mostly smooth.
In a large bowl, whisk together the whole milk, heavy cream, sour cream, sugar, vanilla and salt until the sugar has dissolved.
Whisk in the pureed roasted figs.
Pour the mixture into your ice cream maker and follow manufacturer directions.
Churn for 30 minutes and place in the freezer for at least two hours before serving.